“This recipe was converted for home use from one the cafeteria ladies at school gave me many years ago. It is a favorite because it is delicious and easy to make.” - by Joy Lindsey
Ingredients
Adjust Servings
Original recipe yields 1 - 10x15 inch cake
Directions
- In a mixing bowl, cream together the 1/2 cup butter or margarine, 1 cup peanut butter, and sugar. Beat in the eggs. Stir in the water and vanilla.
- In a large bowl, whisk together the flour, baking powder, salt, and dry milk. Mix in peanut butter mixture. Pour batter into a greased and floured 10 x 15 inch jelly roll pan
- Bake for 30 minutes at 350 degrees F (175 degrees C). Cool.
- To Make Frosting: Cream together 1/4 cup butter or margarine and 3/4 cup peanut butter. Beat in confectioners' sugar. Milk may be added to thin the icing, if needed. Frost the cake. Cut into strips to serve.
Nutrition
Amount Per Serving (24 total)
- Calories
- 360 cal
- 18%
- Fat
- 16.2 g
- 25%
- Carbs
- 49.2 g
- 16%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I used the thinnest pan I could. Must not have been a jelly roll pan. I had to bake it a little longer to make sure it was done. The directions for the frosting did not work out at all! I had to add m..." See moreore milk than the recipe called for to even make a frosting! I used my past knowledge of cake baking to help me. The taste for this cake is not bad."
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