Peanut Butter Cake with Peanut Butter Icing

This recipe is a peanut butter variation of Texas Sheet Cake.  A very moist peanut butter cake with smooth and creamy peanut butter icing.

1 teaspoon salt

2 cups flour

2 cups sugar

2 sticks margarine or 1 stick butter Crisco and 1 stick margarine

½ cup peanut butter

1 cup water

2 eggs

1 teaspoon vanilla

½ cup sour milk*

1 teaspoon baking soda

In large bowl, mix salt, flour, and sugar.  Boil together margarine, peanut butter, and water.  Pour peanut butter mixture over dry mixture.  Mix well but don’t beat a lot.  Add eggs, vanilla, sour milk, and baking soda. Mix well until smooth, but do not over mix.  Pour into lightly greased and floured jelly roll pan.  Bake 20-30 minutes (or until center is done) at 350. (9x13-40 minutes)

Icing:

1 stick margarine

½ cup peanut butter

1 pound powdered sugar

1 teaspoon vanilla

6 teaspoons milk (use a little more to make smoother)

Boil margarine and peanut butter then add remaining ingredients.  Let frosting cool a bit, but spread on warm cake.

*To make sour milk:  Measure out a half cup of milk.  Remove approximately one teaspoon and replace with lemon juice.   It will most likely turn lumpy, so be sure to stir out the lumps when mixing the batter.