Peanut Butter Sheet Cakecakes, desserts ----CAKE---- 1 cup water 1/2 cup vegetable oil 1/2 cup creamy peanut butter 1/2 cup butter or margarine 2 cup all-purpose flour 1 teaspoon baking soda 2 cup sugar 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract ----FROSTING---- 1/2 cup creamy peanut butter 1/2 cup butter or margarine 1/3 cup milk 4 3/4 cup sifted confectioners' sugar 1 teaspoon vanilla extract Source: 1995 America's Best Recipes CAKE: Combine first 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until smooth. Combine flour, soda and sugar in a large mixing bowl. Add eggs, milk, and vanilla; beat at low speed of an electric mixer until blended. Add peanut butter mixture; mix well. Pour batter into a greased and floured 13x9x2-inch pan. FROSTING: Combine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until smooth. Remove from heat. Add powdered sugar and vanilla, stirring until mixture is spreading consistency. Yields: 2 1/2 cups From the recipe files of suzy@gannett.infi.net |
