OK, finally a dessert! I seem to get the most positive comments on my dessert recipes. However, with summer, I bake less and usually look for non-bake recipes if I do make dessert. Well, warm your oven up. BUT, this is well worth it and has a very quick baking time. This would be great to share if you are having anyone over for the 4th of July!
Please take note of that luscious frosting. But here is the thing – these aren’t TOO sweet, not TOO peanut buttery, not TOO dense or TOO heavy. They are extremely moist and wonderful. Peanut butter lovers – put this one into your recipe rotation stat.
I bet you already have all the ingredients on hand! I was inspired to make this by a few cracked eggs. See that yellow egg container on the right? We use that to take eggs camping and it got dropped and I couldn’t let two measly eggs go to waste! Ingredients via the Tasty Kitchen website, as written – this had excellent reviews, so I wanted to give it a try myself. This makes a jelly roll pan – great for sharing.
FOR THE SHEET CAKE:
- 2 cups Sugar
- 2 cups All-purpose Flour
- 2 whole Large Eggs
- 1 teaspoon Baking Soda
- 1 cup Sour Cream
- ⅔ cup Creamy Peanut Butter
- 1 cup Butter
- 1 cup Water
FOR THE PEANUT BUTTER FROSTING:
- ½ cup Butter
- ⅔ cup Creamy Peanut Butter
- 6 Tablespoons Milk
- 2-½ cups Powdered Sugar
- 1 teaspoon Vanilla
Preheat oven to 400ºF.
For the cake: In a bowl combine the sugar and flour. In a separate bowl (I used my mixer bowl) mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into a greased 15×10 inch sheet/jellyroll type pan, lined with parchment if you prefer. Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean.
For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. The mixture might look a bit curdled at this point, but it comes together when you add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve. My frosting stayed drippy, but that might have been the temperature and humidity – either way, it was glorious!
I just had 3 stations set up and ready. The pan, the dry and the rest of the wet in the mixer.
The batter will be quite thin.
While you pour and spread the cake in the pan get it baking, you can get your frosting ready.
FeistyCat is playing peek-a-boo. She can just barely see over the countertop. Forbid if she missed a step!
The bars come out looking nice and brown just as the frosting is coming together. The frosting seems a bit thin, but sets up somewhat.
Be sure to spread your frosting to all corners. I had a few specks from my powdered sugar – you could sift it in advance to omit that small issue if you would like.
My frosting did thicken up some, but it stayed a bit drippy, which was still delicious. I suspect this was due to the warm day and higher humidity when I made these. No complaints though. You could probably add more powdered sugar to thicken it.
Don’t you want to lick your screen?
I shared these with friends and co-workers and I heard no complaints! In fact, my sister made these shortly after I did (at my insistence) and said she also loved them. These are just like any other sheet cake I have made – delicious, easy and crowd pleasing! To get nicely cut pieces, use a plastic knife. It works great!
Winston says enjoy! Woof!