Sunday, January 15, 2012

Peanut Butter Jelly Cake

I thought that this video completely explained todays recipe. It was the boyfriends birthday last week and because he loves peanut butter and jelly sandwiches I thought that this peanut butter and jelly cake would be perfect. Unfortunately I think that I enjoyed it more than he did but oh well. This recipe was also doing double duty as it is this weeks recipe off my 200 list.

The trick with this cake is not to use peanut butter with sugar in it, this cake is sweet enough without it!! I would recommend making this cake a day in advance because it stayed nice and moist and I think that it tasted better the day after.

From Taste of Home

1/2 cup butter, softened
1/4 cup smooth peanut butter (no added sugar)
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 cup milk

1/4 cup butter
1/2 cup peanut butter
1 3/4 Tbsp vanilla extract
3 cups icing sugar
3/4 cup berry jam

1. In a large bowl, cream butter, peanut butter and sugar together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Beat in the vanilla.
4. In a separate bowl, combine the flour, baking powder and salt.
5. Gradually add the flour mixture to the peanut butter mixture, alternating with the milk, beating well after each addition.
6. Pour into a greased 23cm cake pan.
7. Bake at 180 degrees C for 50-60 minutes or until a skewer comes out clean.
8. Cool completely.
9. When cool, cut the cake in half crossways to make two circles.
10. In a small bowl, beat together the butter, peanut butter and vanilla until smooth.
11. Add the icing sugar and enough milk to make a spreadable consistency.
12. Sandwich the two halves of the cake together with the jam.
13. Ice the top and sides of the cake (I ended up with leftover icing).

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