2 cups Flour
2 cups Sugar
1/4 tsp. Salt
1/2 cup creamy peanut butter
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 tsp. Baking Soda
1 tsp. Vanilla
FOR FROSTING:
1 3/4 stick Butter
4 Tbsp. (heaping) Cocoa
6 Tbsp. Milk
1 tsp. Vanilla
1 lb. (minus 1/2 Cup) Powdered
Sugar
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add peanut butter. Stir
together. Add boiling water, allow mixture to boil for 30 seconds, then turn
off the heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into peanut butter/flour mixture until combined. Pour into sheet cake pan (I use an 18x13 sheet cake pan) and bake at 350° for 20 minutes.
While the cake is baking, make the icing. Melt butter in a
saucepan. Add cocoa, stir to combine, then turn off the heat. Add the milk,
vanilla, and powdered sugar. Stir together and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact
that you’ve just made the best peanut butter sheet cake. Ever.
This recipe can be found here.
