2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda (if you use self rising flour-omit this)
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water

1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

For cake:
Combine sugar and flour and set aside. In a medium bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake at 400 degrees for 20 minutes or until done. Test by inserting toothpick in the center of the cake.

Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.

Recipe Source:  Lynn's Kitchen Adventures



02/28/2012 8:25am

Paula, if you will cut the butter in half, then add 4 ounces of a creamy cheese...[cream cheese, velveeta, etc] it will be less likely to run. I also, bring mine to a very soft boil, or just under, it makes a smooth firmer toping and by adding a little more sugar, it becomes a great fudge. Pour into a lipped dish, let it set til firm, cut and serve.....yep, I'm the Queen of short cut cooking..a 2 for 1 anyday. Love your site.

02/28/2012 7:09pm

That sounds like a great idea! I will definitely try that. Thanks for the encouragement too!


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