Peanut Butter Sheet Cake

One of my co-workers made this cake several years ago and I have been making it ever since.  It is great for pitch-ins, pot-lucks or just at home, but be warned, it makes large quantities and is addictive.  I have tweeked it a little bit, but I love this cake.

Peanut Butter Sheet Cake with Peanut Butter Icing

Cake:

2 cups flour
2 cups white sugar
1/2 tsp. baking soda
1/4 tsp. salt
1 cup water
3/4 cup softened butter
1/2 cup peanut butter (crunchy or smooth, your choice)
1/4 cup vegetable oil
2 eggs
1/2 cup milk
2 tsp. vanilla

Frosting:
1/2 cup (1 stick) real butter, softened - do not substitute
1 cup peanut butter
4 cups powdered sugar
1/3 cup evaporated milk
2 tsp. vanilla

Preheat oven to 350 degrees.  Spray bottom of 10x15" jellyroll or cookie sheet with deep sides with cooking spray.

In a large bowl combine, flour, sugar, baking soda and salt. 

In saucepan, combine water, 3/4 cup butter and bring to a boil.  Remove from heat and stir in peanut butter and oil.  Mix until completely blended and then stir into the flour mixture until well combined.

In a separate bowl, combine eggs with evaporated milk and vanilla.  Add into peanut butter/flour mixture and mix well.  Batter will be thin.

Spread batter into pan.  Bake 18 to 25 minutes or until cake springs back when top is touched.  Watch carefully it bakes quickly.

Cook in pan completely. 

Frosting:

In a large bowl, combine butter, peanut butter and vanilla.  Beat until light and fluffy.  Add powdered sugar 1 cup at a time mixing after each addition.  Spread over cooled cake.

My husband likes this cake chilled in the refrigerator and I must say it is good warm, cool, or cold!  Enjoy!