Ingredients
– 2 cups all-purpose flour
– 2 cups sugar
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1 cup butter
– 1 cup water
– 1/4 cup creamy peanut butter
– 2 eggs, beaten
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
**Peanut Butter Icing:**
– 1/2 cup butter
– 1/4 cup creamy peanut butter
– 1/3 cup plus 1 tablespoon milk
– 1 (16-oz.) pkg. powdered sugar
– 1 teaspoon vanilla extract
Instructions
**Preparation of the Cake:**
– Combine flour, sugar, salt, and baking soda in a large bowl; set aside.
– Combine butter, water, and peanut butter in a saucepan over medium heat; bring to a boil.
– Add the boiling mixture to the flour mixture and mix well; set aside.
– Combine eggs, vanilla, and buttermilk; add to the peanut butter mixture.
**Baking the Cake:**
– Spread the batter in a greased 15″x10″ jelly-roll pan.
– Bake at 350°F (175°C) for 25 to 28 minutes, or until the cake springs back when gently touched.
**Preparation of the Peanut Butter Icing:**
– Combine the butter, peanut butter, and milk in a saucepan over medium heat; bring to a boil.
– Remove from heat and stir in powdered sugar and vanilla until the mixture reaches spreading consistency.
**Finishing the Cake:**
– Spread the Peanut Butter Icing over the warm cake and garnish if desired.
Enjoy!
