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
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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