Peanut Butter Sheet Cake with Chocolate Glaze

2 cups sugar
1 teaspoon baking soda
2 cups flour
1 teaspoon salt
1 cup unsalted butter
1 cup water
1 cup peanut butter (I used Creamy Jif)
1/2 cup milk
1 teaspoon vanilla
2 eggs

1/2 cup unsalted butter
1/2 cup peanut butter (again, Creamy Jif was my choice)
6 teaspoons heavy cream
4 cups powdered sugar

In a large bowl, mix sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in a heavy saucepan and bring to boil.
Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour into a greased and floured jelly roll pan.
Bake at 400F degrees for 20 minutes.
Bring butter, peanut butter and milk to boil in saucepan.
Add powdered sugar.
Spread warmed frosting over cooled cake. (Serves 24)

Chocolate Glaze
2 ounces unsweetened chocolate
3 tablespoons butter
3 tablespoons heavy cream
2 tablespoons white corn syrup
1 teaspoon vanilla
1 1/2 cups powdered sugar

In a heavy pot over medium heat, melt chocolate with butter, heavy cream, and corn syrup.
Stir in vanilla.
Beat in powdered sugar.
(May add more cream or milk to achieve desired consistency.)
Drizzle over frosted Peanut Butter Sheet Cake to serve.