Ingredients

The following ingredients have 24 Servings
  • FOR THE CAKE:
  • 2 c. Flour
  • 2 c. Sugar
  • 1/4 tsp. Salt
  • 1/2 c. creamy peanut butter 
  • 2 sticks Butter
  • 1 c. Boiling Water
  • 1/2 c. Buttermilk
  • 2 whole Beaten Eggs
  • 1 tsp. Baking Soda
  • 1 tsp. Vanilla
  • FOR FROSTING:
  • 1/2 c. Finely Chopped Pecans
  • 1 3/4 stick Butter
  • 4 tbsp. (heaping) Cocoa
  • 6 tbsp. Milk
  • 1 tsp. Vanilla
  • 1 lb. (minus 1/2 Cup) Powdered Sugar

Instruction

  • In a mixing bowl, combine flour, sugar, and salt.
  • In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. 
  • In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350-degrees for 20 minutes.
  • While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  • Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.