INGREDIENTS for Cake:
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup (1-1/2 sticks) butter or
margarine
1/2 cup vegetable oil
1/2 cup peanut butter
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
INGREDIENTS for Peanut Butter Frosting:
1 cup sugar
1/2 cup evaporated milk
1 Tablespoon butter or
margarine
1/2 cup extra-crunchy peanut butter
1/2 cup miniature marshmallows
1 teaspoon vanilla extract
1/2 cup canned chocolate frosting
TO PREPARE:
For the cake, combine the flour, sugar, baking soda and salt in a bowl and mix well. Bring the water, butter, oil and peanut butter to a boil in a saucepan, stirring frequently. Add the peanut butter mixture to the dry ingredients and mix well. Stir in the buttermilk, eggs and vanilla. Spoon the batter into a greased 11x15-inch sheet cake pan. Bake at 350 degrees for 20 minutes.
For the frosting, combine the sugar, evaporated milk and butter in a saucepan. Bring to a boil, stirring occasionally. Boil for 2 to 3 minutes, stirring occasionally. Remove from heat. Add the peanut butter, marshmallows and vanilla and stir until blended. Spread the frosting over the warm cake. Spoon the canned frosting into a microwave-safe dish. Microwave for 20 seconds or until of a drizzling consistency. Drizzle over the cake.
To make a three-layer cake, bake the layers in three 8-inch cake pans. Spread the Peanut Butter Frosting between the layers and over the top. Spread your favorite cream cheese frosting over the side of the cake, substituting 1/4 cup of the margarine with peanut butter.
