Ingredients

2 C. all-purpose flour

2 C. sugar

1 t. baking soda

1/2 t. salt

1 C. water

3/4 C. butter or margarine

1/2 C. chunky peanut butter

1/4 C. vegetable oil

2 eggs

1/2 C. buttermilk

1 t. vanilla

GLAZE:

2/3 C. sugar

1/3 C. evaporated milk

1 T. butter or margarine

1/3 C. chunky peanut butter

1/3 C. miniature marshmallows

1/2 t. vanilla

Preparation

  1. In a large mixing bowl, combine flour, sugar, baking soda and salt; set aside. In a saucepan, bring water and butter to a boil; stir in peanut butter and oil until blended. Add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; add to peanut butter mixture. Mix well.
  2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F 16-20 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Remove from the heat; stir in the peanut butter, marshmallows and vanilla until marshmallows are melted. Spoon over warm cake and carefully spread over the top. Cool completely.