Tuesday, November 25, 2014

Peanut Butter Sheet Cake

AND I'LL TAKE A LARGE PIECE PLEASE!

I've never been much of a cake lover, but I do love this one!

I've been making this luscious dessert for many years after a friend shared some tastes of this cake with us.

The recipe is longer than most of the others  I share, but I'll tell you it's worth every extra minute!


I've shared this cake...and requests for the recipe...over and over again.

It's a perfect dish for the holidays because it makes so many servings. Take it to any gathering - holidays or not - and folks will love you for sharing with them. 

The cake is topped with peanut butter frosting, of course. And I love the moisture the added sour cream brings to the cake. 

Decadent!!! 


PEANUT BUTTER SHEET CAKE 

2 sticks margarine
1 c. water
1/2 c. peanut butter, creamy or chunky 
2 c. sugar
(I successfully use 1-1/2 c.)
2 c. all purpose flour
1-1/2 tsp. baking soda
1/2 tsp. salt
2 eggs 
1/2 c. sour cream 

Preheat oven to 350. Grease 10" X 17" X 1" jelly roll pan (cookie sheet with sides).  Place margarine, water and peanut butter in medium saucepan; bring to a boil.  Cool a few minutes; place remaining dry ingredients in large bowl; add cooled mixture, then stir in eggs and sour cream.  Blend until smooth.  Pour into prepared pan.  Bake 20 - 22 minutes.  While baking, prepare frosting. 

FROSTING: 

6 Tb. margarine
1/4 c. milk
1/3 c. peanut butter, smooth or chunky
3 c. powdered sugar
1 tsp. vanilla extract

In large saucepan bring margarine, milk and peanut butter to a boil; stir in powdered sugar and vanilla; blend well.  pour hot frosting over hot cake.  Cool. 

Yield 20 - 24 servings 
(Or fewer if you want bigger pieces) 

Linked to Weekend Potluck
                Meal Plan Monday


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