Monday, December 17, 2012

Peanut Butter Sheet Cake

Can you believe it's only 8 days away!!??

Me neither.  So crazy!

I am so grateful for good friends today.  Friends that you can call anytime of day or night.  Ones that make you laugh till you pee your pants (seriously!! what happened when you had kids), or let you cry on their shoulder (or ear).  

Friends that will go with you to escape your kids or your husband for several hours, or ones that show up with a diet coke and peanut butter m&m's just because they know it's your favorite thing in the world.

Or friends that are totally cool just to hang out and visit (even if your house happens to be not so clean that day) and ones that even if you haven't talked to them in ages, when you do, it's like time hasn't even passed.

So in honor of you wonderful people out there, some of you who are the bestest friends a girl could ask for, this cake is for you. And if you don't like peanut butter so sorry, but they say this cake is still amazing.  I took this beauty to a big Christmas party and they were gone immediately.  It's like your a Texas Chocolate Sheet Cake but a peanut butter version.  So tasty!  You gotta try it.

Peanut Butter Sheet Cake

(click here for printable version)

1/4 cup creamy peanut butter
1 cup water
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp baking soda
2 eggs
1/2 cup buttermilk
1 tsp vanilla

3/4 cup butter
6 tbsp buttermilk
1/2 cup peanut butter
3 1/2 cups powdered sugar
1 tbsp vanilla

1. Preheat oven to 375°F. Grease a 12x17 jelly roll pan (large cookie sheet with sides) lightly with non-stick cooking spray.  Set aside.

2. In a medium sauce pan add peanut butter, water, and butter and bring to a boil, stirring constantly. Remove from heat and let cool slightly. In a separate bowl, mix together sugar, brown sugar, flour, salt, and baking soda, until completely combined. Add to the peanut butter mixture with eggs, buttermilk, and vanilla.  Mix well.

3. Pour into your prepared pan and bake for 15-17 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool 5 minutes.

4. To make the frosting, in a small sauce pan over medium heat, bring butter, buttermilk, and peanut butter to a boil, stirring constantly. Remove pan from heat and add powdered sugar and vanilla. Stir until completely incorporated and pour over slightly cooled cake. Let cool completely and serve. Enjoy!

Source: The Girl Who Ate Everything
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