• Preheat oven to 400°F. Spray 12x17" jelly roll pan with non stick baking spray. Dust with a little flour coating to prevent sticking.
• In a large bowl or mixer, combine sugar, flour, baking soda and salt. Set aside.
  2 cups white granulated sugar, 2 cups all-purpose flour, 1 teaspoons baking soda, 1 teaspoons salt
  
• In a saucepan over medium heat, combine butter, water and peanut butter. (Don't let it get chunky, stir/reduce heat if needed). Bring to a boil and remove from heat.
  1 cup unsalted butter, 1 cups water, 1 cups creamy peanut butter
  
• Pour mixture over flour mixture. Add milk, vanilla, eggs and mix until combined.
  ½ cups milk, 1 teaspoons vanilla extract, 2 large eggs
  
• Pour into a large cookie sheet or jelly roll pan. Bake 15 minutes. Allow to cool completely before frosting.
  

Peanut Butter Icing

• Once cake has cooled, add powdered sugar to a large mixing bowl or mixer. Set aside.
  4 cups powdered sugar
• In a medium saucepan over medium heat add butter, peanut butter and milk. Bring to a boil.
  ½ cups unsalted butter, ⅓ cups milk, ½ cups creamy peanut butter
  
• Pour mixture over powdered sugar and beat until smooth.
  
• Pour onto cake and quickly smooth. *Can thin with milk if needed.