Peanut Butter Sheet Cake

Second Prize: Peanut Butter Recipe Contest Winner -2008 Old Farmer’s Almanac



2 cups flour
1 teaspoon baking soda
2 cups sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup margarine
1/2 cup crunchy peanut butter
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup buttermilk


Preheat the oven to 350 degrees F. In a large bowl, mix the flour, baking soda, sugar, and salt; set aside. In a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil). Pour over the dry ingredients and mix well. Add the eggs, vanilla, and buttermilk. Mix well. Pour the batter into a greased and floured 15x11x1-inch pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.



1/2 cup evaporated milk
1 cup sugar
1 tablespoon margarine
1/2 cup crunchy peanut butter
1/2 cup miniature marshmallows
1 teaspoon vanilla extract


Combine the evaporated milk, sugar, and margarine in a saucepan. Bring to a boil and cook for 2 minutes. Remove from the heat and add the peanut butter and marshmallows, stirring until melted. Stir in the vanilla. Pour the icing over the warm cake and spread to cover. –Martha Sparkman, Poplar Bluff, Missouri

Cooking & Recipes


Makes about 30 servings.

Preparation Method

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