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My review
Peanut Butter Sheet Cake
ERNSBERGER5
"Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!"
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Ingredients
45 m servings 321 calsOriginal recipe yields 20 servings (1 - 10x15 inch pan)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
- In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
- While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Nutrition Facts
Per Serving: 321 calories; 16.6 g fat; 39.9 g carbohydrates; 5.1 g protein; 40 mg cholesterol; 184 mg sodium. Full nutrition
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Reviews
Read all reviews 140167 Ratings
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Most helpful positive review
7/5/2004
This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a T...
Most helpful critical review
9/6/2010
Since peanut butter cakes can be dry, I was encouraged to see that this recipe apparently took that into consideration by including a little oil. But it disappoints. The cake is a little on the...
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7/5/2004
This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a T...
9/1/2008
Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat s...
9/28/2007
This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY! Great with fudge frosting!
9/6/2010
Since peanut butter cakes can be dry, I was encouraged to see that this recipe apparently took that into consideration by including a little oil. But it disappoints. The cake is a little on the...
4/18/2012
PB sheet cake makes it to nearly every family function on my hubby's side. I am pregnant with a craving and there's no family event in sight. So, I made my first ever pb sheet cake. The frosting...
1/13/2010
This cake is pure heaven for the die hard peanut butter lover and is "oh, so good" served with a tall glass of milk. I've been making this cake for a long time and I have to admit that I've nev...
7/31/2011
Turned out GREAT (used a buttercream frosting that I added peanut butter to)- good peanut butter flavor. I was afraid it would be oily like previous reviewers but it wasn't. I did add about a ...
9/27/2005
This is a great cake. If you love peanut butter this one is perfect. I made it for work and it was gone by lunch and I made another one the same night because it is an easy cake.
9/10/2007
Everyone has to try this cake. This is one of the best cake receipes I have ever made. I agree that the peanut butter is not overwhelming. I didn't have marshmallows in my cupboard but I did h...