Peanut butter and jelly cake
Peanut butter and jelly cake recipe in the cake category
Recipe ingredients:
- 2 cups sifted flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter or shortening, at room temperature
- 1/2 cup creamy style peanut butter or reduced fat peanut butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 2 extra large or jumbo eggs, at room temperature and slightly beaten
- 1 teaspoon vanilla extract
- 1 cup milk or reduced fat or skim milk
- 1, 12 ounces, jar strawberry preserves or seedless red raspberry or grape jam
- About 1/2 to 3/4 cup chopped peanuts for garnish, optional
- Peanut butter frosting:
- 1/2 cup creamy style peanut butter or reduced fat peanut butter, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- About 2 1/2 cup sifted confectioners sugar
- About 3 tablespoons milk or reduced fat or skim milk
Recipe method:
- Preheat oven to 350 degrees F.
- Sift together the first 3 ingredients. Set aside.
- In a large bowl, cream butter and peanut butter thoroughly.
- Gradually add sugar and brown sugar, beating until mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition and vanilla extract.
- Alternately add dry ingredients and milk, a small amount at a time, mixing well.
- Spoon batter into two greased 8 or 9 inch round layer pans, dividing evenly.
- Bake for 35 to 40 minutes or until a cake tester inserted into the middle of cake layers comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.
- Arrange one cake layer on a serving plate; evenly spread top of cake layer with strawberry preserves.
- Top with second cake layer. Frost top and sides of cake with peanut butter frosting.
- Peanut butter frosting:
- In a medium bowl, cream peanut butter thoroughly.
- Beat in vanilla extract and salt.
- Gradually beat in confectioners sugar and milk, a small amount at a time, beating until mixture is light and fluffy and desired spreading consistency.
- Garnish top of cake with chopped peanuts, if desired.
- May omit butter or margarine or shortening.
- Add 1/2 cup Smucker’s shortening and oil replacement to batter with peanut butter. Or, reduce butter or margarine or shortening to 1/4 cup and add 1/4 cup Smucker’s shortening and oil replacement to batter with peanut butter.
Tags: peanut, butter, jelly, recipe, cake, recipes, cooking