Ingredients
20
20 servings
- •2 cups all-purpose flour
- •2 cups white sugar
- •0.5 teaspoon baking soda
- •0.25 teaspoon salt
- •1 cup water
- •0.75 cup butter or margarine, softened
- •0.5 cup peanut butter
- •0.25 cup vegetable oil
- •2 eggs
- •0.5 cup buttermilk
- •1 teaspoon vanilla extract
- •0.66666668653488 cup white sugar
- •0.33333334326744 cup evaporated milk
- •1 tablespoon butter or margarine
- •0.33333334326744 cup chunky peanut butter
- •0.33333334326744 cup miniature marshmallows
- •0.5 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
- In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
- Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
- While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
- Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
Nutritional Facts
Per 20 servings
- Calories: 321
- Carbohydrate: 40g
- Fat: 17g
- Fiber: 1g
- Protein: 5g
- Sugar: 29g
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