Thursday, September 8, 2016

BUTTER TEXAS SHEET CAKE WITH PEANUT BUTTER ICING






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


How to Make It

  • 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.
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