Peanut Butter Sheet Cake

theenglishkitchen.co

Judy Donnelly

subheading: For the cake:

⅔ cup (151.5 g) butter, at room temperature

1 ½ cups (300g) granulated sugar

3 large free range eggs (in the U.K. medium)

2 ¼ cups (282g) plain all purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (240ml) whole milk

1 tsp vanilla extract

subheading: For the peanut butter frosting:

2 cups (360g) creamy peanut butter

½ cup (65g) icing sugar

1 TBS butter, at room temperature

1 cup (240ml) heavy whipping cream

1 tsp vanilla extract

pinch salt

subheading: You will also need:

a small quantity of chopped salted peanuts to decorate(optional)

Directions at theenglishkitchen.co

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