Peanut Butter Texas Sheet Cake

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• 2 cups sugar
  Ingredient note

  Source: 2 cups sugar
• 2 cups flour
  Ingredient note

  Source: 2 cups flour
• 2 each large eggs
  Ingredient note

  Source: 2 large eggs
• 1 teaspoon baking soda
  Ingredient note

  Source: 1 teaspoon baking soda
• 1 cup sour cream (light or regular)
  Ingredient note

  Source: 1 cup sour cream (light or regular)
• 2/3 cup + 2/3 cups creamy peanut butter
  Ingredient note

  Source: 2/3 cup creamy peanut butter; Source: 2/3 cups creamy peanut butter
• 1 cup + 1/2 cup butter
  Ingredient note

  Source: 1 cup butter; Source: 1/2 cup butter
• 1 cup water
  Ingredient note

  Source: 1 cup water
• 6 tablespoons milk
  Ingredient note

  Source: 6 tablespoons milk
• 2 1/2 cups powdered sugar
  Ingredient note

  Source: 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
  Ingredient note

  Source: 1 teaspoon vanilla

1. Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a large mixing bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 11X17 inch sheet/jellyroll pan.
2. Bake 20 minutes or until a toothpick inserted in the center comes out clean.
3. For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.
4. Let the cake and frosting cool completely. Cut into pieces and serve.