My husband, Richard, loves peanut butter. While he often slathers it on bread, rolls, crackers, and celery, I like to eat it by the spoonful right out of the jar. I can’t help myself. Peanut butter by itself is such a simple pleasure – sweet, salty, creamy. The perfect between meal pick-me-up.
I found a great peanut butter sheet cake recipe that I’ve made several times, and we love it! But Richard offered a not so subtle hint on my grocery list: COOKIES. So I figured a cake was out.
This is the best peanut butter cake I’ve ever baked. Richard loves peanut butter, so I’ve made several attempts over the years for a successful recipe. To me, there’s never been enough peanut butter flavor, but this one did not disappoint.
It’s a rich sheet cake with a yummy peanut butter frosting that you cook on the stove top in a jiffy and pour over the warm moist cake. You get plenty of creamy fudge-like frosting with each piece. The directions for this recipe are a little different for me. You boil the peanut butter, butter, and water before added to the dry ingredients. No creaming the butter and sugars. Sure makes for a nice moist cake.