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Name: Peanut Butter and Jelly Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 ts Baking Powder; 1/3 c Peanut butter; 1 1/4 c milk; 1/4 c Peanut butter (layer); 3/4 c Sugar; 1/4 c Corn syrup, light; 2 tb Water; 1/4 ts Cream of tartar; 1 c Sugar, brown; 1 ts Vanilla extract; 2 1/2 c Flour, all-purpose; 2 Egg whites; 1/2 ts Salt; 1/3 c Shortening; 3 Eggs; 1/4 ts Salt; 1 ts Vanilla extract; 2/3 c Sugar; 1/2 c Jelly, red (layer)

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INGREDIENTS

4 ts Baking Powder
1/3 c Peanut butter
1 1/4 c milk
1/4 c Peanut butter ; (layer)
FLUFFY FROSTING
3/4 c Sugar
1/4 c Corn syrup, light
2 tb Water
1/4 ts Cream of tartar
1 c Sugar, brown
1 ts Vanilla extract
2 1/2 c Flour, all-purpose
2 Egg whites
1/2 ts Salt
1/3 c Shortening
3 Eggs
1/4 ts Salt
1 ts Vanilla extract
2/3 c Sugar
1/2 c Jelly, red ; (layer)

INSTRUCTIONS

Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 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 1 1/2 minutes. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, 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.

NOTES

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Peanut Butter and Jelly Cake

4 ts Baking Powder
1/3 c Peanut butter
1 1/4 c milk
1/4 c Peanut butter (layer)
 FLUFFY FROSTING
3/4 c Sugar
1/4 c Corn syrup, light
2 tb Water
1/4 ts Cream of tartar
1 c Sugar, brown
1 ts Vanilla extract
2 1/2 c Flour, all-purpose
2 Egg whites
1/2 ts Salt
1/3 c Shortening
3 Eggs
1/4 ts Salt
1 ts Vanilla extract
2/3 c Sugar
1/2 c Jelly, red (layer)

Sift together into mixing bowl flour, sugar, baking powder, and salt. Add  brown sugar, shortening, peanut butter and milk. Beat 1 1/2 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 1 1/2 minutes. Turn  into two 9-inch round layer pans, well greased and lightly floured on the  bottoms.  Bake at 375 degrees for 30 to 35 minutes until cake springs back  when touched lightly in center. Cool. Place one layer, top-side down, 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.

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 8

Calories: 922
Calories from Fat: 162 (18%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 2.7g
Cholesterol 400.5mg		123 %
Sodium 445.6mg		15 %
Potassium 345mg		9 %
Total Carbohydrate 172.3g		51 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 170.9g
Protein 22.4g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 922

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