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I have SUCH a sweet tooth, but I don't always have the motivation to whip up something fabulous. That's why I love this Texas Sheet Cake with peanut butter icing. YUM and easy!
I generally have all the ingredients on hand unless hubby raids my cocoa for hot chocolate and doesn't tell me…..
Related: Water Pie Recipe
Peanut Butter Texas Sheet Cake
2 cup Flour
2 cup Sugar
1/4 tsp Salt
1 cup Butter
4 tbsp Cocoa Powder
1 cup boiling Water
1/2 cup Buttermilk or 1/2 cup Milk + 1 tsp Vinegar
2 beaten Eggs
1 tsp Baking Soda
1 tsp Vanilla
1/2 cup softened Butter
1 cup Peanut Butter
3 tbsp Milk
2 cup Powdered Sugar
Related: Lemon Depression Cake Recipe
Preheat oven to 350.
Spray a 15×10 sheet cake pan with nonstick spray.
Combine flour, sugar, and salt in a large bowl.
Melt butter over low heat in a medium pan.
Whisk cocoa powder into butter until blended.
Add boiling water and raise heat to medium-high.
Bring to boil then turn off the heat.
Add mixture to flour mixture, and stir lightly until well distributed.
If you don't have buttermilk combine 1/2 cup milk with vinegar and allow to sit for 5 minutes
Whisk together buttermilk, eggs, baking soda, and vanilla.
Add to chocolate mixture and stir briefly to mix.
Pour into prepared pan.
Bake 20 minutes or until a toothpick inserted in middle comes out clean.
Allow cooling for at least an hour
Cream together the butter and peanut butter.
Slowly adding the sugar, it gets too thick then adding a little milk to thin.
Continue until all of the sugar is in and the frosting blended and the right consistency.
Spread frosting all over the top of the cake.
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