PEANUT BUTTER TEXAS SHEET CAKE WITH PEANUT BUTTER ICING

My family also loves to pair this up with vanilla ice cream, If you are one to worry about calories and fat content this recipe isn’t for you, enjoy life!

Texas-size peanut butter flavor makes this super-sized iced sheet cake popular! Serving 15 to 20, it will be a hit at your next buffet or family picnic. Attention, peanut butter lovers! This moist cake has peanut butter baked inside the cake and mixed into the icing… plus a sprinkling of peanuts on top!
If my name were, say, Peanut Butter Texas Sheet Cake, and we were playing that game, four truths and a lie, this is what I would tell you about myself (you decide which are truths and which is the lie):

Texas Sheet Cake made with peanut butter instead of chocolate! Wonderfully moist with a delicious peanut butter frosting!

Ingredients :

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

ICEING:
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

Directions :

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 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.