Peanut Butter Sheet Cake Recipe

Ingredients <br>- 2 cups all-purpose flour <br>- 2 cups white sugar <br>- ½ teaspoon baking soda <br>- ¼ teaspoon salt <br>- 1 cup water <br>- ¾ cup butter or margarine, softened <br>- ½ cup peanut butter <br>- ¼ cup vegetable oil <br>- 2 eggs <br>- ½ cup buttermilk <br>- 1 teaspoon vanilla extract <br>- ⅔ cup white sugar <br>- ⅓ cup evaporated milk <br>- 1 tablespoon butter or margarine <br>- ⅓ cup chunky peanut butter <br>- ⅓ cup miniature marshmallows <br>- ½ teaspoon vanilla extract <br><p></p>Directions <br>step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan. <br>step 2: 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. <br>step 3: Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. <br>step 4: 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. <br>step 5: Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving. <br>

Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ¾ cup butter or margarine, softened
- ½ cup peanut butter
- ¼ cup vegetable oil
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ⅔ cup white sugar
- ⅓ cup evaporated milk
- 1 tablespoon butter or margarine
- ⅓ cup chunky peanut butter
- ⅓ cup miniature marshmallows
- ½ teaspoon vanilla extract

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
step 2: 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.
step 3: Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
step 4: 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.
step 5: Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

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