Warning - This cake may contain nuts. Well actually peanuts which are technically not nuts at all but legumes (like peas and beans)... but we digress. Moist and sweet this Texas' Peanut Butter Sheet Cake won't last long enough to worry about storing the leftovers.IngredientsCake: 1 cup (250 mL) water¼ cup (60 mL) creamy peanut butter½ cup (125 mL) butter2 cups (500 mL) flour1 cup (250 mL) sugar1 cup (250 mL) brown sugar1 teaspoon (5 mL) salt1 teaspoon (5 mL) baking soda2 eggs½ cup (125 mL) buttermilk1 teaspoon (5 mL) pure vanilla extractFrosting: ¾ cup (175 mL) butter6 Tablespoon (90 mL) buttermilk½ cup (125 mL) peanut butter3½ cups (875 mL) powdered sugar1 Tablespoon (15 mL) pure vanilla extractMethod:Preheat oven to 375ºF.In a medium pot add the water,peanut butter, and butter and bring to a boil. Remove from heat.In a bowl, mix together the flour, sugar, brown sugar, salt, and baking soda with a fork. Add the still warm peanut butter mixture and stir to combine.Add the eggs, buttermilk, and vanilla to the bowl and mix well.Pour into an 11X17" non-stick jellyroll pan & bake for 15 minutes.For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove from the heat and add the vanilla and powdered sugar. Pour frosting over the warm cake. Check out our Youtube Recipe Cooking Channel: https://www.youtube.com/legourmettvVisit our Le Gourmet TV Recipes Website: http://www.legourmet.tv/Visit our Homebrew Beer channel: https://www.youtube.com/brewhouselegourmettvVisit our Travel channel: https://www.youtube.com/touristatv-~-~~-~~~-~~-~-Please watch: "
