Old Fashioned Peanut Butter Cake
Description
This old fashioned sheet cake is delicious and moist with a yummy frosting. It's even great for breakfast!
Ingredients
2 c. all-purpose flour
2 c. granulated sugar
1 t. baking soda
1 t. salt
1 stick or 1/2 c. unsalted butter
1 c. water
1/2 c. creamy peanut butter, not 'natural' peanut butter
1/2 c. vegetable oil
2 large eggs, at room temperature
1/2 c. buttermilk, at room temperature
1 t. vanilla extract
Frosting:
1 stick or 1/2 c. unsalted butter
1/2 c. creamy peanut butter
6 T. buttermilk, or a bit more if frosting is too stiff
1 t. vanilla extract
3 c. powdered sugar, sifted
1/2 c. roasted peanuts, for garnish
Directions
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Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
Whisk together flour, sugar, baking soda and salt; set aside.
Heat butter and water in a medium or large saucepan until it comes to a boil. Remove from heat; whisk in peanut butter and oil until smooth. Let cool for a few minutes. Whisk in eggs, buttermilk and vanilla until well blended.
Add the dry ingredients to the wet ingredients; whisk until just combined.
Pour the batter into the prepared pan.
Bake 40-45 minutes or until the top is golden and a wooden toothpick inserted in the center comes out clean. Place cake on a cooling rack while making the frosting.
Frosting: Place the butter, peanut butter and buttermilk in a saucepan; bring to a full boil. Remove from heat; beat in vanilla and powdered sugar, adding 1 cup at a time, until frosting is smooth. Put it back on a gentle heat just to rewarm it, stirring constantly, before pouring over the cake.If the frosting is too stiff and not pourable, add a little bit more buttermilk to thin it out.
Pour the hot frosting over the still warm cake, working quickly because the frosting sets up immediately. Spread evenly over cake. Garnish with peanuts.
Serve.
24 servings.