"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Peanut Butter 'n' Jelly Cake Recipe

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This recipe for Peanut Butter 'n' Jelly Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Wednesday, August 20, 2008


1/2 cup butter, softened
1/4 cup peanut butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup butter, softened
1/2 cup plus 1 tbsp. peanut butter
1 3/4 tbsp. vanilla extract
3 cups confectioners sugar
4-6 tbsp. milk
3/4 cup grape jelly

In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. For frosting, in a mixing bowl, beat the butter and peanut butter. Add the vanilla, confectioners sugar and enough milk to achieve spreading consistency. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting.




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