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Peanut Butter Sheet Cake

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Prep Time:
20 Minutes

Cook Time:
25 minutes

Servings:
24 bars

Prep Time:
20 Minutes

Cook Time:
25 minutes

Servings:
24 bars

INGREDIENTS

Cake

 

  • 2 C. all-purpose flour
  • 2 C. granulated sugar
  • 1 tsp. Clabber Girl® Baking Soda
  • ½ tsp. coarse salt
  • 1 C. water
  • ½ C. unsalted butter
  • ½ C. Crisco® All-Vegetable Shortening
  • ½ C. peanut butter
  • 2 eggs
  • ½ C. buttermilk
  • 1 tsp. Spice Islands® Pure Vanilla Extract

 

Frosting

 

  • 6 Tbsp. unsalted butter
  • 2 Tbsp. peanut butter
  • 6 Tbsp. milk
  • 1 lb. powdered sugar, sifted
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. chopped peanuts
  • ½ tsp. coarse salt (optional)

DIRECTIONS

  1. Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
  2. In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
  3. In a small saucepan, combine the water, butter and shortening and turn on medium heat.
  4. Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
  5. Stir in the peanut butter until smooth.
  6. In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
  7. Gently stir in the dry mixture until all the flour is incorporated.
  8. Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
  9. During the last 5-10 minutes of baking, prepare the frosting.
  10. In a medium saucepan, combine the butter, peanut butter and milk.
  11. Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
  12. Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
  13. When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
  14. Sprinkle with coarse salt if desired.
  15. Allow to cool before cutting.

Nutrition