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  • Peanut Butter And Jelly Cake

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    Peanut Butter And Jelly Cake
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 1/2 c. Flour, all-purpose
    • 2/3 c. Sugar
    • 4 tsp Baking pwdr
    • 1/2 tsp Salt
    • 1 c. Sugar, brown
    • 1/3 c. Shortening
    • 1/3 c. Peanut butter
    • 1 1/4 c. Lowfat milk
    • 3 x Large eggs
    • 1 tsp Vanilla extract
    • 1/4 c. Peanut butter (layer)
    • 1/2 c. Jelly, red (layer)
    • 3/4 c. Sugar
    • 1/4 c. Corn syrup, light
    • 2 Tbsp. Water
    • 2 x Egg whites
    • 1/4 tsp Salt
    • 1/4 tsp Cream of tartar
    • 1 tsp Vanilla extract

    Directions

    1. Sift together into mixing bowl flour, sugar, baking pwdr, and salt. Add in brown sugar, shortening, peanut butter and lowfat milk. Beat 1 1/2 min. (With electric mixer, blend at lowest speed, then beat at a low speed. Or possibly beat 225 strokes with a spoon.) Add in Large eggs and vanilla. Beat 1 1/2 min. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 min till cake springs back when touched lightly in center. Cold. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer; frost.
    2. 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 possibly rotary beater till mix stands in peaks.
    3. Remove from heat. Add in vanilla; beat unitl frosting holds deep swirls.

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