Peanut Butter Sheet Cake

Name: Peanut Butter Sheet Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 cup water; 0.75 cup butter or margarine, softened; 0.5 cup peanut butter; 0.25 cup vegetable oil; 2 eggs; 0.5 cup buttermilk; 1 teaspoon vanilla extract; 0.66666668653488 cup white sugar; 0.33333334326744 cup evaporated milk; 1 tablespoon butter or margarine; 0.33333334326744 cup chunky peanut butter; 0.33333334326744 cup miniature marshmallows; 0.5 teaspoon vanilla extract

4.6

(204)

176 Reviews

30 Photos

Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!

Recipe by ERNSBERGER5

Updated on December 25, 2022

30

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

20

Yield:

1 - 10x15 inch pan

Jump to Nutrition Facts

Ingredients

2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup water
¾ cup butter or margarine, softened
½ cup peanut butter
¼ cup vegetable oil
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
⅔ cup white sugar
⅓ cup evaporated milk
1 tablespoon butter or margarine
⅓ cup chunky peanut butter
⅓ cup miniature marshmallows
½ teaspoon vanilla extract

Directions

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.

Rebekah Rose Hills

Nutrition Facts (per serving)

321	Calories
17g	Fat
40g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 321
% Daily Value *
Total Fat 17g	21%
Saturated Fat 7g	33%
Cholesterol 40mg	13%
Sodium 184mg	8%
Total Carbohydrate 40g	15%
Dietary Fiber 1g	4%
Total Sugars 29g
Protein 5g
Vitamin C 0mg	1%
Calcium 30mg	2%
Iron 1mg	5%
Potassium 119mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.