Peanut Butter Texas Sheet Cake

If you love peanut butter, well, you're gonna love this cake. I mean, love, as in, it's going to take every bit of self-control you have to not eat the whole thing.

2 c. all purpose flour
2 c. sugar
1/2 t. salt
1 t. baking soda
1 c. butter
1 c. water
1/4 c. creamy peanut butter
2 eggs, beaten
1 t. vanilla extract
1/2 c. buttermilk

Peanut Butter Icing
Garnish: chopped peanuts

Combine flour, sugar, salt, and baking soda in a large bowl, set aside. Combine butter, water, and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla, and buttermilk; add to peanut butter mixture.

Spread batter in a greased 15x10 jelly roll pan (I used my Pampered Chef large bar pan, which is 15x10, and I sprayed it with Baker's Joy). Bake at 350 degrees for 25-28 minutes or until cake springs back when gently touched. Spread Peanut Butter Icing over warm cake and garnish, if desired. Serves 15-20.

Peanut Butter Icing

1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16 ounce package of powdered sugar
1 t. vanilla extract

Combine first three ingredients in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until spreading consistency.

~from Gooseberry Patch's Quick and Easy cookbook

***The picture in my cookbook shows an icing without any specks of powdered sugar. I'm assuming a mixer was used to get it to look that way because mine didn't when mixing by hand. And I didn't garnish with peanuts because I didn't have any. :)  Enjoy!

With love,
Trisha