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Peanut Butter and Jelly Cake

RG

Ingredients

Cake

Peanut Butter Frosting



Instructions

  1. Cake: Heat oven to 350 degrees F.
  2. Sift together the first 3 ingredients; set aside.
  3. In a large bowl, cream butter and peanut butter thoroughly.
  4. Gradually add sugar and brown sugar, beating until mixture is light and fluffy.
  5. Add eggs, one at a time, beating well after each addition, and vanilla extract.
  6. Alternately add dry ingredients and milk, a small amount at a time, mixing well.
  7. Spoon batter into two greased 8 or 9-inch round layer pans, dividing evenly.
  8. Bake for 35 to 40 minutes or until a cake tester inserted into the middle of cake layers comes out clean.
  9. Cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.
  10. Arrange one cake layer on a serving plate; evenly spread top of cake layer with strawberry preserves.
  11. Top with second cake layer; frost top and sides of cake with Peanut Butter Frosting.
  12. Garnish top of cake with chopped peanuts, if desired.
  13. Peanut Butter Frosting: In a medium bowl, cream peanut butter thoroughly; beat in vanilla extract and salt.
  14. Gradually beat in confectioners' sugar and milk, a small amount at a time, beating until mixture is light and fluffy and desired spreading consistency.

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.


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