Chocolate Peanut Butter Sheet Cake

For my husband’s birthday he always wants Texas Sheet Cake. This year I wanted to “tweak” if just a bit. This turned out to be awesome. Hope you enjoy it too.

Chocolate Peanut Butter Sheet Cake

2 Cups all-purpose flour

2 Cups of sugar

1 teaspoon of baking soda

¾ teaspoon salt

1 Cup water

¾ cup butter, cubed

½ Cup peanut butter, chunky or smooth

6 Tablespoons Cocoa Powder

2 large eggs, beaten

2/3 Cup Buttermilk

1 teaspoon vanilla extract

GLAZE

2/3 Cup Sugar

1/3 Cup Buttermilk

1 Tablespoon butter

1/3 cup peanut butter, chunky or smooth

1/3 Cup mini marshmallows

½ teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour a 15X10X1 baking pan.

In a bowl whisk the flour, sugar, baking soda and salt.

In a medium saucepan combine water, butter, cocoa powder, and peanut butter. Bring it to a slight

boil. Stir until the peanut butter is melted and smooth.

In a large mixing bowl add the eggs, buttermilk and vanilla until blended. Add the flour mixture and the peanut butter mixture. Stir to combine.

Pour into the prepared pan. Spread the batter to cover the pan evenly. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Start making the glaze as soon as the cake comes out of the oven.

In a saucepan combine the sugar, buttermilk and butter. Bring to a boil reduce to a simmer for 2

minutes. Remove from heat and add the peanut butter, marshmallows and vanilla. Stir until smooth.

Spoon while glaze is warm over the warm cake. Spread evenly over the cake. Cool and serve and then enjoy.

*To make Gluten free use gluten free all-purpose flour.