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Peanut Butter Sheet Cake

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy, Eggs Cake, Dessert, Posted-mm, Suzy 15 Servings

INGREDIENTS

1 c Water
1/2 c Vegetable oil
1/2 c Creamy peanut butter
1/2 c Butter or margarine
2 c All-purpose flour
1 t Baking soda
2 c Sugar
2 Eggs
1/2 c Milk
1 t Vanilla extract
1/3 c Milk
4 3/4 c Sifted confectioners' sugar

INSTRUCTIONS

Source: 1995 America's Best Recipes  CAKE: Combine first 4 ingredients
in a saucepan; cook over medium  heat, stirring constantly, until
smooth.  Combine flour, soda and sugar in a large mixing bowl. Add
eggs, milk,  and vanilla; beat at low speed of an electric mixer until
blended.  Add peanut butter mixture; mix well. Pour batter into a
greased and  floured 13x9x2-inch pan.  FROSTING: Combine first 3
ingredients in a medium saucepan; cook over  medium heat, stirring
constantly, until smooth. Remove from heat. Add  powdered sugar and
vanilla, stirring until mixture is spreading  consistency.  Yields: 2
1/2 cups  From the recipe files of suzy@gannett.infi.net Posted to
MM-Recipes  Digest V4 #053 by Suzy <suzy@gannett.infi.net> on Feb 20,
1997.

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“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 351
Calories From Fat: 166
Total Fat: 19g
Cholesterol: 26.8mg
Sodium: 179.1mg
Potassium: 115.4mg
Carbohydrates: 41.6g
Fiber: <1g
Sugar: 27.7g
Protein: 5.1g


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