Here's a recipe that's worth checking out if you're a peanut butter fan! I got this from a Gooseberry Patch book and modified it very slightly. It's called the Peanut Butter Texas Sheet Cake. Here's the recipe (check your fridge for margarine/butter before starting this - the frosting calls for butter too!)
2 c all-purpose flour
2 c sugar
1/2 tsp salt
1 tsp baking soda
1 c butter (I used margarine)
1 c water
1/4 creamy peanut butter
2 eggs, beaten
1 tsp vanilla extract
1/2 c buttermilk (or make your own - a scant 1/2 c milk with 1 1/2 tsp vinegar, let sit 5 minutes)
Combine flour, sugar, salt and b. 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 into a greased 15"x 10" jelly-roll pan. (And sprinkle on a few chocolate chips if your little heart so desires!!!) Bake at 350 degrees for 15-20 minutes, until it springs back when gently touched. Spread Peanut Butter Icing over warm cake. Makes 15-20 servings.
Peanut Butter Icing:
1/2 c butter
1/4 c creamy peanut butter
1/3 c plus 1 T milk
16 oz. pkg. powdered sugar
1 tsp vanilla extract
Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat, stir in powdered sugar and vanilla to spreading consistency. (I ran out of powdered sugar and simply added more peanut butter to thicken it up - my Mom's idea. It worked!)
This recipe may take a little more work than some, but it definitely worthwhile - it's moist and rich and peanut-buttery. Enjoy!!!
