Well peanut butter lovers...welcome to heaven!! This is seriously the most moist and quite creamy peanut butter cake you will EVER put in your mouth. The icing is like peanut butter fudge that just dances across your tongue causing quite the little party with your taste buds. Just licking the icing bowl made me smile and giggle!!
Peanut Butter Texas Sheet Cake
2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large 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 jellyroll pan.
Bake 20 minutes or until a toothpick inserted in the center comes out clean.
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. 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.
** Here is your seasoned cooker's advice: Be very careful when you are bringing your peanut butter mixtures to a boil, both for the cake and the icing. It is very easy to scorch and you will know immediately when it happens. The best way to avoid this is to not actually boil either one. I recommend an almost constant stir with both and just bring them to steaming hot and not an actual full boil. This is the technique I use and it still works.
Here's a little peak in my kitchen that I see everytime I'm standing at the stove....