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PEANUT BUTTER TEXAS SHEET CAKE WITH PEANUT BUTTER ICING

I am not kidding. This is seriously The Best Peanut Butter Sheet Cake – it melts in your mouth! No one will ever know it has a secret ingredient – zucchini!
The BEST Peanut Butter Texas Sheet Cake Recipe – the frosting is out of this world!! #sheetcake #peanutbutter #dessertSave
If you are looking for an easy dessert that will feed a crowd and receive rave reviews, look no further! This peanut butter sheet cake is melt in your mouth delicious. This is perhaps the sneakiest and most divine way to eat your zucchini too…don’t worry, you can’t taste it at all. Even zucchini haters will gobble this up and go back for seconds!
You wouldn’t believe the look of dread on my daughter’s face when she sees me adding zucchini to cake. “Mama, PLEASE don’t add zucchini! I hate zucchini!”
I add it anyway 🙂
Fast forward 30 minutes and the kid can’t keep her hands off this cake! Seriously. I caught her several times sneaking pieces behind my back. Not that I can really blame her, it’s insanely delicious.
Can we talk for a minute about this icing? It is downright dreamy! I swapped out the traditional powdered sugar for brown sugar which gives it a subtle caramel flavor. You cook it on the stove until it’s ultra smooth and starts to thicken, then you pour it over the hot cake and try to hold yourself back at least a few minutes so you don’t burn your tongue. It’s like creamy, melty peanut butter fudge on top of a light, moist, peanut butter cake.
Heavenly. Just heavenly. I may have eaten this for breakfast more than once…hey, it has veggies in it, I call that good 🙂

 

2 c. all-purpose flour
2 c. sugar
1/2 t. salt
1 t. baking soda
1 c. butter
1 c. water
1/4 c. creamy peanut butter
2 eggs, beaten
1 t. vanilla extract
1/2 c. buttermilk

Peanut Butter Icing:

1/2 c. butter
1/4 c. creamy peanut butter
1/3 c. plus 1 T. milk
16-oz. pkg. powdered sugar
1 t. vanilla extract

Sift together flour, sugar, salt and baking soda in a large bowl; set aside. Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside. Combine eggs, vanilla and buttermilk; add to peanut butter mixture. Spread into a greased 15″x10″ jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until it springs back when gently touched. Prepare Peanut Butter Icing: Combine butter, peanut butter and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to a spreading consistency. Spread Peanut Butter Icing over warm cake. Makes 15 to 20 servings.

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  1. Josee
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