Ingredients
Cake:
-
2 cups all-purpose flour
-
2 cups sugar
-
½ tsp baking soda
-
1 tsp salt
-
1 cup butter
-
1 cup water
-
¼ cup creamy peanut butter
-
2 eggs, beaten
-
1 tsp vanilla extract
-
½ cup buttermilk
Icing:
-
½ cup butter
-
¼ cup creamy peanut butter
-
â…“ cup + 1 tbsp milk
-
1 (16 oz.) package powdered sugar
-
1 tsp vanilla extract
Â
Instructions
-
Preheat oven to 350°F. Grease a 15″x10″ jelly-roll pan.
-
In a large bowl, combine flour, sugar, baking soda, and salt.
-
In a saucepan, heat butter, water, and peanut butter until boiling. Pour into dry mixture; mix well.
-
In a small bowl, whisk eggs, vanilla, and buttermilk. Add to batter and stir until smooth.
-
Pour into prepared pan and bake 25–28 minutes, until cake springs back when touched.
-
For the icing: Boil butter, peanut butter, and milk in a saucepan. Remove from heat and stir in powdered sugar and vanilla.
-
Pour icing over warm cake and spread evenly. Cool slightly before serving.
Notes
Prep Time: 15 minutes
Bake Time: 25–28 minutes
Total Time: 45 minutes
Servings: 20–24 squares
Storage: Room temp 3 days | Refrigerate 5 days | Freeze 2 months