Peanut Butter and Jelly Cake

Peanut Butter and Jelly Cake

This upscale variation of the peanut butter and jelly sandwich is a treat for young and old alike.

Ingredients

for Cake Batter:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 / 2 cup margarine (Parkay recommended), at room temperature

• 1 1 / 3 cups sugar

• 1 / 4 cup smooth peanut butter

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup milk

for Peanut Butter Frosting:

• 1 / 4 cup margarine (Parkay recommended), at room temperature

• 1 / 4 cup smooth peanut butter

• 1 teaspoon pure vanilla extract

• Dash salt

• 2 1 / 2 cups sifted

confectioners' sugar

• 2 to 3 tablespoons milk

• 2 / 3 cup strawberry preserves or grape jelly

Method

To make cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch-round cake pans; set aside.

In a large mixing bowl, whisk together the flour, baking powder and salt. Transfer to a piece of wax paper.

In the same bowl, use an electric mixer on medium speed to cream together the margarine and sugar until light and fluffy. Beat in the peanut

butter, then the eggs and vanilla, mixing well.

Add the dry ingredients alternately with the milk, mixing well after each addition. Divide the batter between the prepared pans.

Bake in the center of the oven 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes, then transfer to wire racks to cool completely.

To make frosting: In a mixing bowl, use an electric mixer on medium speed to cream the margarine with the peanut butter. Blend in the vanilla and salt. Add the sugar alternately with the milk, adding just enough milk so the frosting is light, fluffy and of spreading consistency.

When the cake layers are completely cooled, spread the preserves or jelly between the layers and cover the top and side with the frosting. Makes 12 servings.