I love this delicious peanut butter version!

Peanut Butter Texas Sheet Cake

For the cake…

2 cups white all-purpose flour

2 cups white granulated sugar

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks unsalted butter

Heaping 1/4 cup smooth peanut butter

1 cup whole milk

1/2 cup water

For the icing…

1 3/4 sticks unsalted butter

Heaping 1/4 cup smooth peanut butter

1/2 cup whole milk

1 tablespoon pure vanilla extract

1/4 teaspoon salt

3 1/2 cups powdered sugar

Start by preheating your oven to 350 degrees F. Spray a jellyroll pan with non-stick cooking spray containing flour.

In a large bowl mix together the white all-purpose flour, white granulated sugar, baking soda and salt.

In a saucepan over high heat, melt the unsalted butter with the smooth peanut butter, milk and water. Stir together to melt and let boil for 30 seconds. Pour this hot peanut butter mixture over the dry flour and sugar mixture. Stir together well.

Pour into the prepared pan and spread evenly. Bake, in preheated oven, for 20 minutes.

In the meantime, make the icing.

Melt the unsalted butter in a medium saucepan over high heat. Once melted, add in the smooth peanut butter, milk, pure vanilla extract and salt. Stir together until melted and smooth. Let boil for 30 seconds.

Remove from heat and stir in the powdered sugar and about 2 tablespoons of water. Whisk until smooth.

Keep icing over low heat.

Once cake is baked, remove from oven and pour icing evenly over the cake.

Gently spread evenly and allow to cool to room temperature.

Cut and enjoy!