Peanut Butter & Jelly Cake

Name: Peanut Butter and Jelly Cake
Total time: P1H
Yield: 1
Cuisine: Fusion
Ingredients: flour; peanut butter; sugar; milk; baking powder; eggs; salt; vanilla extract; sugar; peanut butter; vegetable shortening; jelly; sugar; salt; corn syrup, light; cream of tartar; water; vanilla extract; egg whites

Submitted by sandimacpherson

YIELD

1 Cake

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

2 ½

CUPS ALL-PURPOSE FLOUR

⅓

CUP PEANUT BUTTER

⅔

CUP SUGAR

1 ¼

CUPS MILK

TEASPOONS BAKING POWDER

LARGE EGGS

TEASPOON SALT

TEASPOON VANILLA EXTRACT

CUP SUGAR
brown

CUP PEANUT BUTTER
(layer)

⅓

CUP VEGETABLE SHORTENING *

CUP JELLY
red (layer) *

Fluffy frosting

CUP SUGAR

TEASPOON SALT

CUP LIGHT CORN SYRUP

TEASPOON CREAM OF TARTAR

TABLESPOONS WATER

TEASPOON VANILLA EXTRACT

EACH EGG WHITES *

Directions

Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1½ minutes. (With electric mixer, blend at lowest speed, then beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla. Beat 1½ minutes. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375℉ (190℃) for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side own, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost.

FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat unitl frosting holds deep swirls.