Peanut Butter Sheet Cake With Peanut Butter Frosting - cooking recipe

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

Preparation

Set oven to 350\u00b0F (oven rack set to second-lowest position).
Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
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.
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).
Spread the batter into prepared pan.
Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
Cool cake in pan completely.
For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
Beat in the whipping cream until combined.
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.
Spread over cooled cake.