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Peanut Butter and Jelly Cake

Make Peanut Butter and Jelly Cake at home with Flour All Purpose C Peanut Butter, Sugar C Milk, Baking Powder Eggs, Salt Ts Vanilla Extract, and Sugar Brown C Peanut Butter. Scale it up or down for the number of people at the table.

재료

• 2 1/2 cup
• 2/3 cup
• 4 tsp
• 1/2 tsp
• 1 cup
• 3/4 cup
• 1/4 cup
• 2 tbsp

조리법 (미리보기)

1. 1

   Sift together into mixing bowl flour, sugar, baking powder, and salt.

2. 2

   Add brown sugar, shortening, peanut butter and milk.

3. 3

   Beat 1 1/2 minutes. (With electric mixer, blend at lowest speed, then beat at a low speed.

4. 4

   Or beat 225 strokes with a spoon.) Add eggs and vanilla.

5. 5

   Beat 1 1/2 minutes.

6. 6

   Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms.

7. 7

   Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center.

8. 8

   Cool.

9. 9

   Place one layer, top-side down, on serving plate.

10. 10

    Spread with peanut butter then with jelly.

11. 11

    Top with second layer; frost.

12. 12

    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.

13. 13

    Remove from heat. Add vanilla; beat unitl frosting holds deep swirls.