Peanut Butter Sheet Cake Recipe
Yield: 15 ServingsRecipe by luhu.jp
Ingredients:
CAKE
1 cup: Water,
1/2 cup: Vegetable oil,
1/2 cup: Creamy peanut butter,
1/2 cup: Butter or margarine,
2 cup: All-purpose flour,
1 tsp: Baking soda,
2 cup: Sugar,
2 large: Eggs,
1/2 cup: Milk,
1 tsp: Vanilla extract,
FROSTING
1/2 cup: Creamy peanut butter,
1/2 cup: Butter or margarine,
1/3 cup: Milk,
4 3/4 cup: Sifted confectioners sugar,
1 tsp: Vanilla extract,
Directions:
Source: 1995 Americas Best Recipes
CAKE: Combine first 4 ingredients in a saucepan; cook over medium
heat, stirring constantly, until smooth.
Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk,
and vanilla; beat at low speed of an electric mixer until blended.
Add peanut butter mixture; mix well. Pour batter into a greased and
floured 13x9x2-inch pan.
FROSTING: Combine first 3 ingredients in a medium saucepan; cook over
medium heat, stirring constantly, until smooth. Remove from heat. Add
powdered sugar and vanilla, stirring until mixture is spreading
consistency.
Yields: 2 1/2 cups
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp
CAKE: Combine first 4 ingredients in a saucepan; cook over medium
heat, stirring constantly, until smooth.
Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk,
and vanilla; beat at low speed of an electric mixer until blended.
Add peanut butter mixture; mix well. Pour batter into a greased and
floured 13x9x2-inch pan.
FROSTING: Combine first 3 ingredients in a medium saucepan; cook over
medium heat, stirring constantly, until smooth. Remove from heat. Add
powdered sugar and vanilla, stirring until mixture is spreading
consistency.
Yields: 2 1/2 cups
From the recipe files of suzy@gannett.infi.net
Source from luhu.jp