Peanut Butter Texas Sheet Cake

This cake recipe, Peanut Butter Texas Sheet Cake, leans on eggs, baking soda and water. It makes 24 Servings (11X17-inch sheet pan) and takes about 35 minutes.

• Yield 24 Servings (11X17-inch sheet pan)
• Ready in 35 minutes
• Prep 15 minutes
• Cook 20 minutes

Ingredients

Cake

• 2 cups ( 424 g ) sugar
• 2 cups ( 284 g ) flour
• 2 large eggs
• 1 teaspoon baking soda
• 1 cup ( 227 g ) sour cream , light or regular
• ⅔ cup ( 170 g ) creamy peanut butter
• 1 cup ( 227 g ) butter
• 1 cup water

Frosting

• ½ cup ( 113 g ) butter
• ⅔ cups ( 170 g ) creamy peanut butter
• 6 tablespoons milk
• 2 ½ cups ( 285 g ) powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 11X17 inch sheet/jellyroll pan.
2. Bake 20 minutes or until a toothpick inserted in the center comes out clean.
3. For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
4. Let the cake and frosting cool completely. Cut into pieces and serve.

Cool the pan before you lift the squares.