This recipe has been a success over at Stephanie’s Cooking Spot, and I can totally understand why! It’s one of my favorite sheet cakes EVER – so easy to make, no fancy ingredients, and it’s just so delicious it’s hard to find the right words to describe it! Here’s what one of the readers had to say about this cake:
“I made this cake 2 days ago, a friend called it “peanut butter crack”….simply addictive! Great recipe”
Well, there you go – it really is addictive! But in a very good way, if you ask me!
Ingredients
2 cups Gold Medal flour
2 cups Domino sugar
½ teaspoon salt
1 teaspoon baking soda
1 cup Land O’ Lakes butter
1 cup water
¼ cup peanut butter
2 eggs
1 teaspoon vanilla
½ cup Borden milk
Icing
½ cup Land O’ Lakes butter
¼ cup peanut butter
1/3 cup Borden milk
4 cups powder sugar
1 teaspoon vanilla
Instructions:
In a large bowl combine flour, sugar, salt and baking soda; set aside. In a saucepan combine butter, water and peanut butter; bring to a boil over medium heat. Add to flour mixture mixing well. Combine eggs, vanilla and milk; add to peanut butter mixture in bowl. Spread mixture into a grease 15×10 jelly roll pan. Bake for 15 to 20 minutes in a 350⁰F degree oven.
Icing: In a saucepan combine butter, peanut butter and milk; bring to a boil. Remove from heat and stir in powder sugar and vanilla. Spread over warm cake.
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Quick tip: You could make a layered cake using the same recipe! Just add your favorite frosting between the layers.
Thank you to Stephanie’s Cooking Spot for this delicious recipe!