Peanut Butter Texas Sheet Cake

I loved this Peanut Butter Sheet cake.  I especially loved that the right size pan fit in my tiny oven! You need an 11x17 pan for this.  That's just a regular cookie sheet I use all the time.  The sides aren't even super high, and it still worked great.  Texas sheet cakes don't rise super high anyway.  I had never thought about making a peanut butter one until I saw it on Mel's Kitchen Cafe.  I'm so glad I spotted this recipe!

Peanut Butter Texas Sheet Cake

adapted from Mel's Kitchen Cafe

2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

FROSTING:
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

1.  Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 11X17 inch sheet/jellyroll pan.  Bake 20 minutes or until a toothpick inserted in the center comes out clean.

2.  For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. (If you want the frosting lump-free, sift the powdered sugar.  I didn't do this, obviously.)  Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.  Let the cake and frosting cool completely. Cut into pieces and serve.

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