Peanut Butter Sheet Cake

Ingredients

• Servings: 1
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup water
• 3/4 cup butter or margarine, softened
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup white sugar
• 1/3 cup evaporated milk
• 1 tablespoon butter or margarine
• 1/3 cup chunky peanut butter
• 1/3 cup miniature marshmallows
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.