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Posted October 23, 2009 | comments Leave a comment

Peanut Butter Sheet Cake

Serves 30

2 c. flour
1 tsp. baking soda
2 c. sugar
1/2 tsp. salt
1/2 c. vegetable oil
3/4 c. margarine
1/2 c. crunchy peanut butter
2 eggs beaten
1 tsp. vanilla extract
1/2 c. buttermilk

1/2 c. evaporated milk
1 c. sugar
1 T. margarine
1/2 c. crunchy peanut butter
1/2 c. miniature marshmallows
1 tsp. vanilla extract

For the cake: preheat the oven to 350 degrees. In a large bowl, mix the flour, baking soda, sugar and salt; set aside. In a saucepan, bring the oil, margarine, peanut butter and 1 cup of water almost to a boil (do not boil). Pour over the dry ingredients and mix well. Add the eggs, vanilla, and buttermilk. Mix well. Pour the batter into a greased and floured 15x11x1 inch pan. Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean.

For the icing: combine the evaporated milk, sugar, and margarine in a saucepan. Bring to a boil and cook for 2 minutes. Remove from the heat and add the peanut butter and marshmallows, stirring until melted. Stir in the vanilla. Pour the icing over the warm cake and spread to cover.

Jane Kallenborn - Woodstock

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