Peanut Butter Sheet Cake

I've had this recipe from a family friend for awhile, but never had made it until last Saturday. I just happened to have everything on hand (even the mini-marshmallows which I had picked up at Aldi one day when I was wanting to mix up my own Rocky Road ice cream but never did). I made it in my stoneware jelly roll pan. It was a little gooey-er than I prefer, so I probably should have baked it for 25 rather than 20 minutes. It is especially great served warm with a cold drink of milk.

2 c. flour
1 t. soda
1/2 t. salt
1/2 c. oil
3/4 c. butter
1/2 c. peanut butter
1 c. water
2 eggs, beaten
2 c. sugar
1 t. vanilla
1/2 c. buttermilk (I used plain yogurt.)

Preheat oven to 350. Mix together four, soda, sugar, and salt in a 2 quart mixing bowl and set aside. In a saucepan, bring oil, butter, peanut butter, and water to a boil. Pour over flour mixture and mix well. Add beaten eggs, vanilla, and buttermilk, blending well. Pour into a greased sheet cake (jelly roll) pan and bake 20-25 minutes. Ice while cake is still warm.

Icing:

1/2 c. evaporated milk (I reconstituted from powdered milk.)
1 T. butter
1 c. sugar
1/2 c. extra crunchy peanut butter (I used creamy.)
1/2 c. miniature marshmallows
1 t. vanilla

While cake is still baking, combine evaporated milk, butter, and sugar in a saucepan. Bring to a boil and continue cooking for 2 minutes. Remove from heat and add peanut butter and marshmallows. Stir until melted and add vanilla, mixing well. Pour over warm cake and spread to cover.

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