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My sister Laura lives in outerspace Texas, and we miss each other tons. Two years ago we decided that this summer we would go camping together in Colorado, which is a one day drive for each of us. We invited any other family members who wanted to come, and since our family is awesome, it’s turned into a family reunion, even though Colorado is a two-day drive for our California family. Oh wait…that’s us now, as of 8 days ago. So we are driving 2 days to camp with a total of 23 family members, 13 of whom are under the age of 10. One of them is my 3 month old baby.

IMG_4305 It’s like Christmas all over again. My brother Eric told one of his coworkers last December that he was going to be spending the holidays in a house with 20 relatives, and after seeing the look on the guy’s face had to clarify, “No, you don’t understand, we actually like each other.” I am so excited to hang out with my family in the middle of nowhere, dirt-smeared, booty-frozen, and sleep deprived. It’s going to be epic. If you feel like sharing any tips for camping with kids, I’m all ears.

IMG_4317Sheet cake. It’s a glorious thing. This here is a peanut butter version, and it doesn’t really get any better than this. Oh wait…except when you smear melted chocolate on top of it.

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Peanut Butter Sheet Cake from TheFoodCharlatan.com
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5 from 1 vote
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Peanut Butter Sheet Cake

Sheet cake. It's a glorious thing. This here is a peanut butter version, and it doesn't really get any better than this. Oh wait...except when you smear melted chocolate on top of it.

Ingredients

Cake:

  • 1/4 cup creamy peanut butter
  • 1 cup water
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla

Frosting:

  • 3/4 cup butter
  • 6 tablespoons buttermilk
  • 1/2 cup peanut butter
  • 3 & 1/2 cups powdered sugar
  • 1 tablespoon vanilla
  • melted chocolate, for drizzling (optional)

Instructions

  • Preheat oven to 375 degrees.
  • For the cake: In a medium pot combine the peanut butter, water, and butter, and bring to a boil. Remove from heat.
  • In a separate bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a whisk. Add to the peanut butter mixture and combine.
  • Add the eggs, buttermilk, and vanilla to the bowl and mix well.
  • Pour into greased or parchment lined baking sheet that has an edge, such as a 12X17 jellyroll pan. Bake for 15 minutes at 375 degrees, or until a toothpick comes out clean.
  • For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and beat in the powdered sugar and vanilla. Pour frosting over the warm cake.

Notes

I didn't have fresh buttermilk, so I did the lemon juice trick. For the half cup called for in the cake, add half a tablespoon of lemon juice or vinegar to a liquid measuring cup, then fill it with milk up to the half cup mark. For the buttermilk in the frosting, I added one teaspoon lemon juice to a liquid measuring cup, then added 5 tablespoons plus 2 teaspoons of milk. Let sit 5 minutes before using.
Source: The Girl Who Ate Everything

Nutrition

Serving: 1 slice, Calories: 477 kcal, Carbohydrates: 67 g, Protein: 6 g, Fat: 22 g, Saturated Fat: 11 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 7 g, Trans Fat: 1 g, Cholesterol: 60 mg, Sodium: 423 mg, Potassium: 145 mg, Fiber: 1 g, Sugar: 53 g, Vitamin A: 495 IU, Calcium: 42 mg, Iron: 1 mg