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Saturday, February 20, 2010

No One Was Coming So We Baked A Cake!

It was a Saturday afternoon, our lunch plans were canceled at the last minute. What else to do but make a cake? Our friend's birthday party was the next day anyway and we thought bringing a cake would be a good idea. We found a recipe on, and I've included it here so you can have your Peanut Butter & Jelly Cake and eat it, too! Add more butter to the frosting than the recipe requires though to make it more spreadable as ours was a little stiff.

Peanut Butter and Jelly Cake
adapted from
For the cake:
2 c. unsifted all purpose flour
1 tbsp. baking powder
1 tsp. salt
1/2 c. butter, softened
1/4 c. creamy peanut butter
1 1/3 c. sugar
2 eggs
1 c. milk
1 tsp. vanilla
3/4 c. grape jelly
Peanut butter frosting
Preheat oven to moderate (350 degrees). Grease and flour 2 (9 x 1 1/2 inch) round layer cake pans. Sift together flour, baking powder and salt onto wax paper. Beat together butter and peanut butter in large bowl with electric mixer at high speed until well blended. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk, beginning and ending with flour mixture, until well blended. Add vanilla. Pour into prepared pans, dividing batter equally.
Bake in a preheated moderate oven for 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes onto wire rack to cool completely. Spread jelly between layers. Frost top and sides with peanut butter frosting. Garnish top with bands of jelly if you wish.
Make the frosting:
Beat together 2 1/2 tablespoons softened butter and 1/4 cup plus 2 tablespoons creamy peanut butter in small bowl until light and fluffy. Stir in 1 1/4 teaspoon vanilla. Beat in 2 cups sifted confectioners' sugar alternately with 3 to 4 tablespoons milk.

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