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Peanut Butter Sheet Cake

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Peanut Butter Sheet Cake

Directions

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Ingredients :

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup water
  • ¾ cup butter or margarine
  • softened
  • ½ cup peanut butter
  • ¼ cup vegetable oil
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ⅔ cup white sugar
  • ⅓ cup evaporated milk
  • 1 tablespoon butter or margarine
  • ⅓ cup chunky peanut butter
  • ⅓ cup miniature marshmallows
  • ½ teaspoon vanilla extract
  • Methods :

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