Peanut Butter Sheet Cake With Peanut Butter Frosting

• CAKE
• 2 cups flour
• 1 cup white sugar
• 1 cup light brown sugar, packed (or use 2 cups white sugar)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1 cup water
• 3/4 cup butter, softened
• 1/2 cup smooth peanut butter
• 1/4 cup vegetable oil
• 2 eggs
• 1/2 cup buttermilk
• 2 teaspoons vanilla
• FROSTING
• 1/2 cup butter, softened (no substitutes)
• 1 cup creamy peanut butter
• 4 cups confectioners' sugar
• 1/3 cup whipping cream, unwhipped (or use 18% table cream)
• 2 teaspoons vanilla

1. Set oven to 350u0b0F (oven rack set to second-lowest position).
2. Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
3. In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
4. In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
5. In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
6. Spread the batter into prepared pan.
7. Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
8. Cool cake in pan completely.
9. For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
10. Beat in the whipping cream until combined.
11. Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
12. Spread over cooled cake.

cake, flour, white sugar, light brown sugar, baking soda, salt, cinnamon, water, butter, smooth peanut butter, vegetable oil, eggs, buttermilk, vanilla, frosting, butter, peanut butter, sugar, whipping cream, vanilla

Taken from www.food.com/recipe/peanut-butter-sheet-cake-with-peanut-butter-frosting-221853 (may not work)