2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 stick ( 8 Tablespoons) unsalted butter
1/2 cup creamy or crunchy peanut butter
1/3 vegetable oil
1 cup cold coffee
2 large eggs, beaten
1/2 cup half in half
1 tsp vanilla
1/2 tsp butter flavoring, optional
1/2 cup unsalted butter
1/2 cup creamy peanut butter
6 Tablespoons milk
1 tsp vanilla
3 cups powdered sugar
1/3 cup crushed dry roasted peanuts
Preheat oven to 350. Spray a 12×17 inch sheet pan with non stick spray. Set aside.
In a large bowl add the flour, sugar, soda and salt. Whisk to combine. Add butter to a small dish and melt in the microwave, add peanut butter and vegetable oil. Blend till smooth. Add to the dry ingredients along with the coffee, eggs, half n half, vanilla and butter flavoring. Combine with a spoon till smooth and transfer to the prepared sheet pan. Bake for 20 minutes. Remove from oven and make the frosting.
To a small saucepan, add the butter and peanut butter, bring to a boil, remove from heat and add the milk, vanilla and powdered sugar. Beat till smooth. If too thick to pour, add a bit more milk to thin out. Pour over the warm cake and sprinkle with the crushed peanuts and let completely cool to room temp. Cut into pieces and serve.

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