PB & J Cake

P B ‘N' J CAKE – one two-layer 8 or 9-inch diameter cake

Cake

  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter or margarine or shortening, at room temperature (see note)
  • ½ cup creamy-style or chunk-style peanut butter or reduced-fat peanut butter
  • 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute
  • ½ cup light brown sugar, firmly packed,
    • or the equivalent of ½ cup brown sugar in granulated sugar substitute
  • 2 extra large or jumbo eggs, at room temperature and slightly beaten (see note)
  • 1 teaspoon vanilla extract
  • 1 cup milk or reduced-fat or skim milk
  • 1 (12-ounce) jar strawberry preserves or seedless strawberry or seedless red raspberry or grape jam

Peanut Butter Frosting

  • About ½ to 3/4 cup chopped peanuts or as desired for garnish (optional)

Sift together the first 3 ingredients; set aside.  In a large bowl, cream butter and peanut butter thoroughly.  Gradually add sugar and brown sugar, beating until mixture is light and fluffy.  Add eggs, one at a time, beating well after each addition, and vanilla.  Alternately add dry ingredients and milk, a small amount at a time, mixing well.  Spoon batter into two greased 8 or 9-inch round layer pans, dividing evenly.  Bake in a preheated moderate oven (350 degrees F.) for 30 to 35 minutes or until a cake tester inserted into the middle of cake layers comes out clean.  Cool in pans for 10 minutes, then turn out onto wire racks to finish cooling.  Arrange one cake layer on a serving plate; evenly spread top of cake layer with strawberry preserves.  Top with second cake layer; frost top and sides with Peanut Butter Frosting.  Garnish top of cake with chopped peanuts, if desired.

Note: May omit butter or margarine or shortening; add ½ cup Smucker's Shortening & Oil Replacement to batter with peanut butter.  Or, reduce butter or margarine or shortening to 1/4 cup; add 1/4 cup Smucker's Shortening & Oil Replacement to batter with peanut butter.

Note: May omit eggs; add the equivalent of 2 eggs in egg substitute, IE, Egg Beaters.

Peanut Butter Frosting – enough frosting to frost top and sides of a two-layer 8 or 9-inch cake 

  • ½ cup creamy-style peanut butter, at room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 2½ cups sifted confectioners' sugar
  • About 3 tablespoons milk or reduced-fat or skim milk

In a medium bowl, cream peanut butter thoroughly; beat in vanilla and salt.  Gradually beat in confectioners' sugar and milk, a small amount at a time, beating until mixture is light and fluffy and desired spreading consistency.

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