If you're a regular reader of The Budget Diet, you know that when it comes to dessert, I believe you should "bake it, not buy it." Texas Sheet Cakes are BIG, YUMMY and FASTER thank making a cake from a box mix because there's no cooling time required. I first introduced you to Chocolate Texas Sheet Cake (click on recipe tab above), and then White Texas Sheet Cake. My latest addition is Peanut Butter Texas Sheet Cake. Of course, you could go CRAZY and make the Chocolate Texas Sheet Cake with the Peanut Butter Frosting or the White Texas Sheet Cake with the Chocolate Frosting...have fun! The results will always be a super-moist, super-easy and super-delicious cake.
Course
Dessert
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings24
AuthorKristl Story, TheBudgetDiet.com
Ingredients
Cake Ingredients:
2sticks butter
1cupwater
1/2cupcreamy peanut butter
2cupssugar
2cupsflour
1teaspoonsalt
1teaspoonbaking soda
1/2cupbuttermilk
2eggsbeaten
1teaspoonvanilla
Frosting Ingredients:
1stick butter
6tablespoonsmilk
1/2cupcreamy peanut butter
1teaspoonvanilla
1/4teaspoonsalt
1box powdered sugar3 3/4 cups
Instructions
Peanut Butter Texas Sheet Cake Instructions:
Grease a 11" x 17" sheet cake pan.
Put 2 sticks of butter, 1 cup of water and 1/2 cup creamy peanut butter in a large saucepan and stir constantly over medium heat until butter and peanut butter are melted.
Remove from heat and use a whisk to stir in the sugar, flour, salt and baking soda until smooth.
Add the buttermilk, eggs and vanilla and continue whisking until smooth.
Bake at 375ยบ for 15 - 18 minutes or until toothpick inserted in center comes out clean.
Remove cake from the oven and immediately begin making the frosting...no need for the cake to cool.
Frosting Instructions:
Put 1 stick of butter, 6 tablespoons milk and a 1/2 cup creamy peanut butter in a large saucepan and stir constantly over medium heat until butter is melted.
Remove from heat and stir in vanilla, salt and powdered sugar.