Recipe - Peanut Butter Sheet Cake

CAKE
1 cup Water
One half cup Vegetable oil
One half cup Creamy peanut butter
One half cup Butter or margarine
2 cup Allpurpose flour
1 teaspoon Baking soda
2 cup Sugar
2 lg Eggs
One half cup Milk
1 teaspoon Vanilla extract

FROSTING
One half cup Creamy peanut butter
One half cup Butter or margarine
1/3 cup Milk
4 Three fourths 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
13x9x2inch 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 One half cups

From the recipe files of suzy@gannett.infi.net
Posted to MMRecipes Digest V4 #053 by Suzy suzy@gannett.infi.net on Feb
20, 1997.