Warning - This cake may contain nuts. Well actually peanuts which are technically not nuts at all but legumes (like peas and beans)… but we digress. Moist and sweet this cake won't last long enough to worry about storing the leftovers.br br Ingredientsbr Cake: br 1 cup waterbr 14 cup creamy peanut butterbr 12 cup butterbr 2 cups flourbr 1 cup sugarbr 1 cup brown sugarbr 1 teaspoon saltbr 1 teaspoon baking sodabr 2 eggsbr 12 cup buttermilkbr 1 teaspoon vanillabr Frosting: br 34 cup butterbr 6 Tablespoon buttermilkbr 12 cup peanut butterbr 3 12 cups powdered sugarbr 1 Tablespoon vanillabr br Method:br Preheat oven to 375ºF.br In a medium pot add the water,peanut butter, and butter and bring to a boil. Remove from heat.br In a bowl, mix together the flour, sugar, brown sugar, salt, and baking soda with a fork. Add the still warm peanut butter mixture and stir to combine.br Add the eggs, buttermilk, and vanilla to the bowl and mix well.br Pour into an 11X17" non-stick jellyroll pan & bake for 15 minutes.br For the Frosting: In a small pot bring the butter, buttermilk, and peanut butter to a boil. Remove from the heat and add the vanilla and powdered sugar. Pour frosting over the warm cake.