Serves: 5
Total Calories: 912
Mix flour, soda, sugar, and salt in mixing bowl. Bring margarine, oil, peanut butter, and water to boil. Pour over dry ingredients and mix well. Add beaten eggs, vanilla, and buttermilk and mix well. Pour into 11x15x1-inch sheet pan; bake 15-18 minutes at 350°.
While cake is baking, make icing. Let cake cool 5 minutes before spreading on icing.
Peanut Butter Cake Icing:
While peanut butter cake is baking, prepare this icing. Bring Milnot (evaporated milk), sugar, and margarine to boil and cook 2 minutes, stirring gently to keep from scorching. Remove from heat and stir in peanut butter, marshmallows, and vanilla until melted. Wait 5 minutes for cake to cool, then pour over cake and spread to cover.
This Peanut Butter Sheet Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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