Wednesday, March 21, 2012

Week 12: Peanut Butter Sheet Cake with Chocolate Icing

Student Ministries is tonight; so I thought I would bake a Peanut Butter Sheet Cake for our wonderful students.

The recipe calls for peanut butter icing but I thought chocolate icing would taste delicious with the peanut butter cake so chocolate it is!!!


  • 2 cups sugar
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 2 sticks butter
  • 1 cup water
  • 1 cup creamy peanut butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 whole eggs

In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.

Combine butter, water and peanut butter in saucepan and bring to boil. Pour over flour mixture, stirring well. Let cool a few minutes.

Add milk, vanilla and eggs. Mix.

Pour in large lightly greased jelly roll pan or your largest pyrex. Bake at 400F degrees for 20 minutes.

Chocolate Icing

1/2 cup butter

1/4 cup unsweetened cocoa

1/3 cup milk

1 (16-ounce) package powdered sugar

1 teaspoon vanilla

Combine butter, cocoa and milk in a medium saucepan. Cook over low heat 5 minutes or until butter melts. Bring to a boil over medium heat. Remove from heat and stir in sugar, vanilla and pecans. Beat at medium speed with an electric mixer until smooth and sugar dissolves.

And for those of you who may want to try the peanut butter icing - here is the recipe:

Peanut Butter Icing:

  • 1 stick butter
  • 1/3 cup peanut butter
  • 6 teaspoons milk
  • 1 pound powdered sugar

Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar, mixing well with an electric mixer. Pour warmed frosting over cooled cake.

Enjoy! Happy Baking!


1 comment:

  1. this also sounds like a perfect cake to have on vacation. Thanks for sharing, Julie, going to give it a go!!