Sunday, March 27, 2011

Peanut Butter Sheet Cake

From an Amish Recipe Book
•2 cups flour
•2 cups sugar
•1 teaspoon baking powder
•1/2 teaspoon salt
•1 teaspoon vanilla
•2 eggs
•1/2 cup vegetable oil
•3/4 cup margarine
•1/2 cup extra crunchy peanut butter
•1 cup water
•1/2 cup buttermilk
Mix together the flour, sugar, baking powder and salt together in a bowl. Set aside. Bring the oil, margarine, peanut butter and water to a boil in a saucepan. Pour over the dry ingredients and mix well. Add eggs, vanilla and buttermilk, stirring well to blend. Pour the batter into an 11X15 greased sheet cake pan. Bake in preheated 350 degree oven for 15 – 20 minutes or until a toothpick inserted in the center tests the cake done.
•1 cup sugar
•1 tablespoon margarine
•1/2 cup extra crunchy peanut butter
•1/2 cup evaporated milk,
•1 teaspoon vanilla
•1/2 cup miniature marshmallows
Combine the evaporated milk, 1 tablespoon margarine and 1 cup of sugar in a clean saucepan. Bring to a boil and cook for 2 minutes. Add the marshmallows and peanut butter, stirring until melted. Blend in the vanilla. Spread the icing over the warm cake. For extra pizazz, sprinkle with milk chocolate Heath bits.
*****This sounds like a bit of work but I think it would be delicious for a big family gathering. I think it might work if you baked it in a 13X9 pan and adjusted the baking time upward to about 30 minutes, testing center for doneness with a toothpick, and as far as I am concerned there is never too much frosting on a cake.

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