Rating: 4.5 stars 4.5
204 Ratings
  • 5 star values: 144
  • 4 star values: 40
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 2

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

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
20
Yield:
1 - 10x15 inch pan
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.

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  • 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

321 calories; protein 5.1g; carbohydrates 39.9g; fat 16.6g; cholesterol 39.9mg; sodium 183.7mg. Full Nutrition
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