TRIPLE THREAT PEANUT BUTTER CAKE

Sunday dinner recently with the kids and wanted to make something new for dessert.  I found this recipe on Facebook videos (The Farm Stand).  The original recipe called for a large sheet pan which would have been too much so I decided to half the recipe.  Unfortunately I chose the wrong size pan and these came out very thin.  The full recipe is below and if you half it, be sure and use the appropriate pan.  They were gobbled up though, so it did not cause any issues, just a learning experience.

TRIPLE THREAT PEANUT BUTTER CAKE

2 cups flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 stick butter

1/2 cup creamy or crunchy peanut butter

1/3 cup vegetable oil

1 cup cold coffee

2 eggs beaten

1/2 cup half and half

1 teaspoon vanilla

FROSTING

1/2 cup butter

1/2 cup peanut butter

6 Tablespoons milk

1 teaspoon vanilla

3 cups powdered sugar

1/3 cup crushed peanuts.

Preheat oven to 350 degrees.  Spray a 12 x 17 inch sheet pan. (use a 9 x 13 pan if making half - NOT a 10 x 15)

In a large bowl, add the flour, sugar, soda and salt.  Combine well.  In a saucepan, melt butter and peanut butter.  Blend in oil till smooth.  Add to dry ingredients along with coffee, eggs, half and half and vanilla.  Combine all ingredients until smooth.  Pour into prepared pan.  Bake at 350 degrees for 20 minutes.  Remove and prepare frosting.

For the frosting, melt the butter and peanut butter in a saucepan. Bring to a boil. Remove from heat and add milk and vanilla.  Pour over powdered sugar and beat until smooth.  If too thick, add more milk to thin out.  Spread over cake.  Sprinkle with crushed peanuts.