This fantastic breakfast or snack bread is loaded with nutritious components and tastes great. It’s simple to produce and won’t last long.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 20 |
| Yield: | 1 – 10×15 inch pan |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ¾ cup butter or margarine, softened
- ½ cup peanut butter
- ¼ cup vegetable oil
- 2 eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- ⅔ cup white sugar
- ⅓ cup evaporated milk
- 1 tablespoon butter or margarine
- ⅓ cup chunky peanut butter
- ⅓ cup miniature marshmallows
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
- In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
- While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 184 mg |
| Sugars | 29 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
We used this recipe for the luncheon after our son’s wedding and it was a huge hit!! We did decide to use creamy peanut butter this time, but will try crunchy peanut butter next time. Either way – it will be delicious. It was moist and very flavorful!
Love this recipe is very moist
This is a really good cake! It’s a keeper. Easy to make and nice and soft and moist. Highly recommend!
This is definitely a great dessert and would recommend it to anyone, but I do have some problems. For the icing, I recommend doubling it, and instead of adding the ingredients when it says to in step 4, add them in all at once and you won’t have as much burnage from the first load of ingredients when cooking the second one. All together, double the icing and put all the ingredients in for the icing at once
It turned out deliciously! So moist and peanutty. Not too sweet.
I, too, doubled the icing and subbed butter for the oil, otherwise followed the recipe. Definitely will make again. Served cake at a carry-in dinner and had many compliments and requests for recipe.
Great recipe. Easy, super moist. Followed recipe as written with perfect results. Very rich. Frosting reminds me of peanut butter fudge, delicious!
Definitely a 5 star recipe. I cut back on the butter a bit and increased the peanut butter instead. This cake was amazing!
It was a great recipe as written. I did make one change because of necessity I replaced half of the white sugar with dark brown sugar in the frosting. I doubled it but did not have all the white sugar needed. I also only had smooth peanut butter on hand but had some cashew halves and pieces and chopped up about a half of a cup to add to the frosting. It worked great for both aesthetics and flavor.
Followed the recipe exactly. I thought it was delicious. Will make a couple changes next time. 1 – will double the icing. 2 – will wait to make the icing until after the cake is done or nearly done. I made while cake was cooking per the recipe and by the time the cake was done the icing had hardened somewhat. Tried to reheat to soften but wasn’t enough. Tore the cake in one spot. It would be much easier if I could have pulled the icing right off the stove and put on the cake. Still delicious. This one is going in the rotation.
This is my college son’s new favorite cake. It is chewy and dense- almost like an English sticky toffee pudding. To be honest, it is at its best if you let it sit overnight before cutting. If you cut it right away, the frosting runs off but if you wait, it soaks into the cake. I did it “by the recipe” the first time and the second time, I did it in a 9×13 pan but doubled the frosting. I prefer the second way. I also topped the frosting with mini chocolate chips.
It is delicious and easy to make!
I have made this cake a few times. Sometimes i sub a quarter cup of brown sugar for white and i always lessen the amount of oil, i find it only needs aboout a cap and a half or 2 tbls at most and a lil more peanut butter instead! Also i use chunky for the cake and frosting. ??
This cake puffed up very nicely and is very fluffy, not dry at all but I think it needs to be a tad sweeter. I added just a dash of salt to the topping…just enough to enhance the flavor. I sprayed a sheet of parchment paper with flour-enhanced baking spray and laid that in the bottom of the pan instead of buttering the pan. The recipe is much easier than it reads…just be sure to stir the butter and water mix as directed when boiling otherwise it will scorch. I made this especially for my brother and he really loves it!
Delicious. Fun and easy. Will make again. Kids and family loved it
It was great although very rich. It wasn’t too dry but I would recommend a glass of milk with it. My husband is a peanut butter lover and went back for seconds. (Although it was so rich it gave him a tummy ache)
Absolutely delicious!
Who doesn’t love peanut butter? Very moist. I used 1 1/2 times the ingredients and it was enough to fill a 12 1/2″ x 17 1/2″ sheet cake pan (for the potluck) and a 9″ square pan (for my daughter). If I made it again I would use creamy peanut butter in the frosting.
Delicious and super easy! I am not an experienced baker and this recipe was so easy to follow. My family loves this cake.
great cake, I’m planning o n making it again.
Loved it! Wife loved it too. No marshmallows, so after a bit of research used plain old gelatin powder. Needed to wait a bit as frosting was pretty solid well before the cake was finished in the oven, but a great success