Peanut Butter Sheet Cake

Preheat your oven to 350°F (175°C).

In a medium saucepan, combine 1/2 cup peanut butter, water, and vegetable oil. Heat over medium heat, stirring occasionally, until the peanut butter is melted and the mixture is smooth.

In a large mixing bowl, whisk together the self-rising flour and granulated sugar.

Pour the hot peanut butter mixture into the dry ingredients and stir until just combined.

In a separate small bowl or measuring cup, whisk together the buttermilk, eggs, and 1 tsp of vanilla extract.

Pour the buttermilk mixture into the cake batter and mix until everything is well incorporated.

Grease a standard sheet pan (approximately 18x13 inches) with butter or non-stick cooking spray.

Pour the batter into the prepared pan and use a spatula to spread it evenly.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the frosting. In a saucepan, combine 1/2 cup peanut butter and milk. Heat over medium heat until melted and smooth.

Remove the saucepan from the heat, stir in 1 tsp of vanilla extract, then add the powdered sugar. Mix until the frosting is smooth and combined.

Once the cake is out of the oven, immediately pour the warm frosting over the warm cake.

Use a spoon or spatula to spread the frosting evenly over the entire surface of the cake.

Let the cake cool slightly before slicing and serving.