The Best Peanut Butter Sheet Cake
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| Serves | 28 |
| Prep time | 20 minutes |
| Cook time | 18 minutes |
| Total time | 38 minutes |
I am not kidding. This is seriously The Best Peanut Butter Sheet Cake - it melts in your mouth! No one will ever know it has a secret ingredient - zucchini!
Ingredients
Cake
- 1 3/4 cup granulated sugar
- 1 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups grated zucchini (squeeze out excess liquid (will be approx. 1 cup zucchini after drained))
- 1 cup creamy peanut butter
- 2 eggs
- 1 cup water
- 1/3 cup milk
Icing
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 1/2 cups brown sugar (packed)
Directions
| Cake | |
| Step 1 | |
| Preheat oven to 400 In a large bowl whisk together sugar, flour, salt, and baking soda. Set aside. | |
| Step 2 | |
| In a large sauce pan over medium heat, stir together drained zucchini and peanut butter, and milk until melted and smooth. Turn off heat and add eggs and water and mix until well blended. Add in flour mixture stirring until combined. Spread into a greased jelly roll pan and bake about 18 minutes or until a tester comes out clean. | |
| Icing | |
| Step 3 | |
| In a sauce pan melt peanut butter, butter, sugar, and milk over medium heat, stirring constantly. Bring to a boil for one minute, Turn off heat and let sit for 10 minutes. Stir and pour evenly over hot cake. Let cool and cover leftovers with foil. | |