This is for all you peanut butter lovers. Wonderfully moist with a delicious peanut butter frosting! This cake would also be good with chocolate frosting. If you really like peanut butter desserts, give this one a try.

• 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 cups Creamy Peanut Butter
• 1 cup Butter
• 1 cup Water

 

• FOR THE PEANUT BUTTER FROSTING:
• ½ cups Butter
• ⅔ cups 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 an ungreased 15×10 inch sheet/jellyroll type pan. Bake 15-20 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. 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.