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Peanut Butter Sheet Cake<\/p>\nPeanut Butter Sheet Cake<\/p>\n
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2 cups all-purpose flour<\/p>\n
1 cup granulated sugar<\/p>\n
1 cup brown sugar, packed<\/p>\n
1 tsp. baking soda<\/p>\n
1 tsp. salt<\/p>\n
1\/2 cup unsalted butter<\/p>\n
1 cup water<\/p>\n
1\/2 cup creamy peanut butter<\/p>\n
1\/2 cup buttermilk<\/p>\n
2 large eggs<\/p>\n
1 tsp. vanilla extract<\/p>\n
<\/p>\n
3\/4 cup unsalted butter<\/p>\n
2\/3 cup creamy peanut butter<\/p>\n
6 T. milk<\/p>\n
3 1\/2 cups powdered sugar<\/p>\n
1 tsp. vanilla extract<\/p>\n
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Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9\u00d713-inch baking pan. In a large bowl, combine flour, sugars, baking soda, and salt. Set aside. In a saucepan over medium heat, combine the butter and water. Bring to a boil, then remove from the heat, add the peanut butter, and stir until well blended. Pour the peanut butter blend over the dry ingredients and mix until well combined. In a small bowl, whisk the buttermilk, eggs, and vanilla until smooth. Add to the batter and mix until smooth. Pour the batter into the prepared baking pan, spreading evenly, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While the cake cools, make the frosting. Combine the butter, peanut butter, and milk in a saucepan over medium heat and bring to a boil. Remove from the heat and gradually stir in powdered sugar and vanilla until smooth. Immediately spread the frosting over the warm cake. Then, let the cake and frosting cool before slicing. Serve and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Peanut Butter Sheet Cake 2 cups all-purpose flour 1 cup granulated sugar 1 cup brown sugar, packed 1 tsp. baking soda 1 tsp. salt 1\/2 cup unsalted butter 1 cup water 1\/2 cup creamy peanut butter 1\/2 cup buttermilk 2 large eggs 1 tsp. vanilla extract 3\/4 cup unsalted butter 2\/3 cup creamy peanut butter 6 T. milk 3 1\/2 cups powdered sugar 1 tsp. vanilla extract Preheat the oven to 350 degrees Fahrenheit. Grease and flour…<\/p>\n