Pardon my absence...
Peanut Butter ‘N’ Jelly Cake
½ cup butter, softened
¼ cup peanut butter
1-½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 teaspoons baking powder
2 cups flour
1 teaspoon salt
1 cup milk
Frosting
¼ cup butter, softened
½ cup plus 1 tablespoon peanut butter
1-¾ teaspoons vanilla extract
3 cups confectioners’ sugar
4-6 tablespoons milk
¾ cup grape jelly
In large mixing bowl cream butter and peanut butter until smooth. Add sugar, mix well. Add eggs, one at a time, beating well with each addition. Beat in vanilla. Combine dry ingredients; add to peanut butter mixture alternately with milk. Pour into 2 greased/floured 9-inch round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from the pans to wire racks to cool completely.
For frosting; in mixing bowl cream butter and peanut butter. Add vanilla, confectioners’ sugar and enough milk to achieve spreading consistency. Place one cake layer on serving plate; spread with jelly, top with remaining cake layer, frost.
This is the original recipe. I have tried it this way twice and both times the cake came out rather dry and crumbly. This past time I added an extra egg and a slosh of vegetable oil and it came out much better. Maybe it would have been OK without the vege oil, I dunno. I also used strawberry preserves instead of grape jelly.
½ cup butter, softened
¼ cup peanut butter
1-½ cups sugar
2 eggs
1 teaspoon vanilla extract
3 teaspoons baking powder
2 cups flour
1 teaspoon salt
1 cup milk
Frosting
¼ cup butter, softened
½ cup plus 1 tablespoon peanut butter
1-¾ teaspoons vanilla extract
3 cups confectioners’ sugar
4-6 tablespoons milk
¾ cup grape jelly
In large mixing bowl cream butter and peanut butter until smooth. Add sugar, mix well. Add eggs, one at a time, beating well with each addition. Beat in vanilla. Combine dry ingredients; add to peanut butter mixture alternately with milk. Pour into 2 greased/floured 9-inch round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from the pans to wire racks to cool completely.
For frosting; in mixing bowl cream butter and peanut butter. Add vanilla, confectioners’ sugar and enough milk to achieve spreading consistency. Place one cake layer on serving plate; spread with jelly, top with remaining cake layer, frost.
This is the original recipe. I have tried it this way twice and both times the cake came out rather dry and crumbly. This past time I added an extra egg and a slosh of vegetable oil and it came out much better. Maybe it would have been OK without the vege oil, I dunno. I also used strawberry preserves instead of grape jelly.
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