First: Congratulations to Katelynn, the winner of the $100 giveaway from Shabby Apple. Katelynn said, “I love the Alice collection, favorite being Knave of Hearts”. Thanks to all who entered, and remember you can get 10% off all polka dot dresses through the month of April- enter the code pokadot10off

Second: I see a definite trend developing here on Caramel Potatoes . . . it has to do with Peanut Butter. I don’t know about you, but those two words are all it takes to grab my attention. I love that creamy flavor! All you have to do is search our recipe box and you’ll find peanut butter cookies, peanut butter brownies, peanut butter cake, peanut butter popcorn . . . you get it right?

Many of our recipes bring together the great taste of peanut butter and chocolate; however, if you want your peanut butter straight up, this is your cake. Peanut Butter Cake with Peanut Butter Frosting. This cake is so moist it’s almost like eating the peanut butter straight from the jar {only better of course!} We also love sheet cake because it is so easy to make and feeds a crowd. This one is perfect for upcoming end-of-year parties and summer reunions! Be sure to pour yourself a big glass of milk – you’ll have a hard to stopping at one piece!

P.S. If all this talk of peanut butter has your mind reeling trying to decide which of our Peanut Butter Recipes to make first, the links are at the bottom of this post. {Be sure to stay tuned to Caramel Potatoes for more peanut butter – my file is filled with great PB treats!}

Peanut Butter Sheet Cake Recipe

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 tablespoon buttermilk

1/2 cup peanut butter

3 1/2 cups powdered sugar, sifted

1 tablespoon vanilla

Instructions

Preheat oven to 375 degrees.

For the cake: In a medium sauce pan add the peanut butter, water, and butter and bring to a boil. Remove from heat.

In a separate mixing bowl, mix together the sugar, brown sugar, flour, salt, and baking soda with a fork. Add the peanut butter mixture and stir well. Add the eggs, buttermilk, and vanilla to the bowl and mix well.

Pour into a greased/sprayed 12X17 jellyroll pan.

Bake for 15 minutes or until toothpick inserted in the center comes out clean.

For the Frosting: In a medium sauce pan, bring the butter, buttermilk, and peanut butter to a boil. Remove pan from the heat and add the powdered sugar and vanilla and stir until smooth. {I use my hand mixer right in the sauce pan to avoid any lump.} Pour frosting over the warm cake and spread.

recipe adapted slightly from The Girl Who Ate Everything

For serious Peanut Butter Lovers:

Peanut Butter Brownies with Fudge Frosting

Peanut Butter Fudge Cake

Peanut Butter Rice Krispie Bars

Peanut Butter Bars with Chocolate Frosting

Chewy Peanut Butter Bars with Chocolate Chips and Coconut

Marbled Peanut Butter and Chocolate Snickers Cookies

Peanut Butter and Jelly Crumb Bars

Peanut Butter Popcorn