Recipe by ERNSBERGER5
"Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!"
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butter or margarine, softened
butter or margarine
chunky peanut butter
This is delicious. Just as moist and rich as the original chocolate version. I did make one modification, I used two sticks of butter rather than part butter part oil. If you have never made a Texas Sheet cake, do not be scared by the consistency of the batter, it WILL bake up correctly. Be sure and use the 10x15 pan, it's supposed to be flat. I didn't have the ingredients for the icing in this recipe so I used this one. Bring 1 stick butter, 1/2 cup peanut butter, and 6 tb milk to a boil in a large saucepan. Add 1 tsp vanilla. Mix in 1 box (3 3/4 cups) powdered sugar. Mix well, beating with handheld electric mixer for smoothest consistency. Frost cake while frosting is hot and cake is warm. Finally, I drizzled lines of warmed hot fudge topping over the icing. Once the hot fudge cools it firms up so don't substitute with chocolate syrup. For me, the chocolate adds a lot somehow.
Since peanut butter cakes can be dry, I was encouraged to see that this recipe apparently took that into consideration by including a little oil. But it disappoints. The cake is a little on the oily side, has a dense crumb and doesn't pack the peanut butter flavor I hoped for. The frosting recipe didn't appeal to me, so I made my own peanut butter buttercream frosting. The cake might be improved by reducing the amount of oil a little and replacing it with the same amount of peanut butter, and by using brown sugar rather than white. I'll still keep looking for the school cafeteria peanut butter sheet cake I remember from my school days.
Really good! I made this for work and it was well received. I made it as written except that I doubled the icing. Because so many reviewers commented that the peanut butter flavor was somewhat subtle, a couple even saying the cake was bland, I was a bit concerned that it wouldn't be peanut buttery enough for my taste, but it was. I did add just a sprinkle of salt to the icing to draw out the flavor a bit, as I used unsalted butter. I will definitely make this again as a simple way to satisfy a PB cake craving!
This cake is wonderful!!! Rich and moist and flavorful! I used two sticks of margarine instead of butter and oil and baked it in a 9x12 pan - came out LOVELY!
Great with fudge frosting!
PB sheet cake makes it to nearly every family function on my hubby's side. I am pregnant with a craving and there's no family event in sight. So, I made my first ever pb sheet cake. The frosting is amazing. It makes the cake. Upon first bite, I was slightly disappointed as the cake does seem a bit bland (though o-so-moist!). My tastebuds caught up and the frosting took over. I think if the cake were any sweeter or any more peanut buttery, I'd be in a peanut butter coma. Both textures of cake and frosting are perfect. I did use all butter instead of butter and oil, and I doubled the icing. Everything else was the same. Great stuff! ETA: It's even better the next day!
This cake is pure heaven for the die hard peanut butter lover and is "oh, so good" served with a tall glass of milk. I've been making this cake for a long time and I have to admit that I've never been able to get consistent results. My biggest problem is with it falling in the center. The other inconsistency I have is that the texture can be oily (sometimes more than others). What I've learned is this: 1) You can't over bake it. It's a moist, moist cake! 2) Regardless of how it turns out, peanut butter lovers LOVE it! I've never had to toss one out because people refused to eat it.
Turned out GREAT (used a buttercream frosting that I added peanut butter to)- good peanut butter flavor. I was afraid it would be oily like previous reviewers but it wasn't. I did add about a 1/4 c. more peanut butter and cut oil to 1/8 c.
This is a great cake. If you love peanut butter this one is perfect. I made it for work and it was gone by lunch and I made another one the same night because it is an easy cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Sheet Cake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 149
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