Peanut Butter Sheet Cake

I haven't had many food cravings or bizarre food aversions during my pregnancy. You won't catch me dipping dill pickles in vanilla ice cream, but there have been a few things that have sounded gotta-have-it-right-now delicious over the past few months.

During my first trimester, I couldn't get enough Posados flour tortillas. I wanted them every night, dripping with warm butter, my tool of choice for scooping up heaps of salsa. This craving was especially weird since I normally hate the sight, smell and taste of everything at Posados.

There was a hamburger phase. It's rare for me to eat a burger, and I never crave them, but I think at some point I polished off about three in one week.

My husband regularly catches me with the fridge door open, fishing out green olives from the glass jar. 

And lately, my cravings have directed me toward peanut butter. I find myself daydreaming about peanut butter foldovers or packing a PB&J for lunch. We always have peanut butter around the house, but I'm rarely the one eating it. 

Ty came home last night to find me in the midst of baking a Peanut Butter Sheet Cake that I pinned on Pinterest several months ago. My explanation, "I wanted something peanut buttery." He gave me "you're crazy" eyes. I don't think Ty fully understands the magnetic force that a pregnancy craving can wield over a woman. I'm rendered helpless by a simple jar of peanut butter.

After a little piece last night and another little piece this morning (breakfast of champions), this sheet cake is curing my latest craving. Even if you're not expecting and you simply classify yourself as a peanut butter lover, this sheet cake is a wonderful, tasty PB delight.

Peanut Butter Sheet Cake 

Mix in pan and bring to a boil:

• 1/4 cup creamy peanut butter
• 1 cup water
• 1/2 cup butter

Mix together the following and add to the above mixture:

• 1 cup sugar
• 1 cup brown sugar
• 2 cups flour 
• 1 tsp salt
• 1 tsp soda

Mix and add to the above mixture:

• 2 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting

Mix in pan and bring to a boil:

• 3/4 cup butter
• 6 Tbsp buttermilk
• 1/2 cup peanut butter

Take off stove and add:

• 3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

(Source: The Girl Who Ate Everything)