CAKE BATTER:
2 cups sugar
2 cups all-purpose flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream
⅔ cup creamy or crunchy peanut butter
1 cup (2 sticks) butter or margarine
1 cup water
ICING:
½ cup (1 stick) butter or margarine
⅔ cup creamy or crunchy peanut butter
6 tablespoons milk
2½ cups confectioners’ sugar
1 teaspoon vanilla
Preheat the oven to 400 degrees.
For the cake, in a large bowl combine the sugar and flour, and set aside.
In a medium bowl mix the eggs, baking soda, and sour cream. Set aside. In a small saucepan combine the peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir in the sour cream mixture. Pour into a 15 × 10-inch sheet cake pan and bake 20 minutes, or until a wooden pick inserted in the center comes out clean.
For the icing, combine the butter, peanut butter, and milk in a medium saucepan. Bring to a boil, stirring constantly. Add the confectioners’ sugar and the vanilla. Stir until thickened and pour over the cake while still warm.
Makes 20 servings
Maureen Williams, Marquessa of Enchantment
Dusty Desert Roses,
Desert Hot Springs, California