Friday, November 2, 2012

PB&J Sandwich Cake!

Peanut Butter & Jelly Sandwich Cake

You better believe it!

My boyfriend came across this from our Food Network magazine and he said "you HAVE to do this!", so I made it for a BBQ party!

Now the first time I made it, it didn't come out great... I didn't bake the cake long enough, only 25 minutes. So I had to scrap it in the trash and start all over again. Thankfully I had an extra cake mix box and all the ingredients needed for it!

Recipe adapted from Food Network Magazine

PAM Baking spray
1 18.25 oz box white cake mix (plus the required ingredients)
1 cup creamy peanut butter
1 1/2 to 2 cups of confectioners' sugar
2 to 3 tablespoons milk
1 to 1 1/2 cup strawberry jelly (but you can use whatever jelly you like)

1. Spray a 9-inch square pan with PAM Baking spray and set aside. Make the cake mix and fill the pan three-quarters full (you might have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes (it took the full 35 minutes for my oven).

2. Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.

3. Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.

4. Spread a thick layer of peanut butter frosting on the bottom cake half.

5. Spread the jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.

For a helpful how-to (incase you didn't get that issue of the magazine) click here!
I love PB&J sandwiches and now it's a great dessert! Thanks Food Network!

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