Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/4 cup peanut butter

  3. 1-1/2 cups sugar

  4. 2 eggs

  5. 1 teaspoon vanilla extract

  6. 2 cups all-purpose flour

  7. 3 teaspoons baking powder

  8. 1 teaspoon salt

  9. 1 cup milk FROSTING:

  10. 1/4 cup butter, softened

  11. 1/2 cup plus 1 tablespoon peanut butter

  12. 1-3/4 tablespoons vanilla extract

  13. 3 cups confectioners' sugar

  14. 4 to 6 tablespoons milk

  15. 3/4 cup grape jelly

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition. Pour into two 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 small bowl, beat butter and peanut butter until smooth. 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. Yield: 12 servings.


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