With just one bowl you can make my Peanut Butter Sheet Cake recipe for loads of moist cake & peanut butter, enough to feed many!
Preheat the oven to 350°F (180°C) and butter and flour an 11 x 17-inch (28 x 43-cm) jelly roll pan. Set aside
In a large mixing bowl, whisk together the sugar, hot water, and peanut butter until smooth.
Stir in the melted butter, buttermilk, vegetable oil, eggs, vanilla extract, baking soda, and salt and again, whisk until smooth.
Fold in the flour until evenly combined, then spread in the prepared pan.
Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan completely before frosting with Peanut Butter Frosting.
Garnish with shaved chocolate and chopped peanuts if you wish and serve straight from the pan. Store leftovers in an airtight container at room temperature for up to 3 days.