Peanut Butter Sheet Cake With Peanut Butter Frosting

Attention all peanut-butter lovers, I urge you not to pass this one up, this is a wonderful moist cake with delicious peanut butter frosting :) Servings are only estimated depending on the the size of the slices.

• Ready In: 33 mins
• Serves: 30

Ingredients

• CAKE

• 2  cups flour
• 1  cup white sugar
• 1  cup light brown sugar, packed (or use 2 cups white sugar)
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon cinnamon (optional)
• 1  cup water
• 3⁄4 cup butter, softened
• 1⁄2 cup  smooth peanut butter
• 1⁄4 cup  vegetable oil
• 2  eggs
• 1⁄2 cup buttermilk
• 2  teaspoons vanilla

• FROSTING

• 1⁄2 cup butter, softened (no substitutes)
• 1  cup creamy peanut butter
• 4  cups confectioners' sugar
• 1⁄3 cup  whipping cream, unwhipped (or use 18% table cream)
• 2  teaspoons vanilla

Directions

1. Set oven to 350°F (oven rack set to second-lowest position).
2. Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
3. In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
4. In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
5. In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
6. Spread the batter into prepared pan.
7. Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
8. Cool cake in pan completely.
9. For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
10. Beat in the whipping cream until combined.
11. Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
12. Spread over cooled cake.