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Peanut Butter Sheet Cake

By: Brenda Jackson

"The recipe for Peanut Butter Sheet Cake was sent by Brenda Jackson, Garden City, Kansas. 'A minister's wife gave me this recipe...and my family loves it,' she writes. 'My daughter, Stephanie, shared the treat with members of her Bible study group (pictured below, she's in the center of the back row).'"

Rate/Review | Read Reviews (29)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup butter or margarine
1/2 cup chunky peanut butter*
1/4 cup vegetable oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
GLAZE:
2/3 cup 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

Directions

In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F 16-20 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely.