1 1/2 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Creamy peanut butter
1/2 c Butter or margarine, softene
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2 c Brown sugar; firmly packed
6 Eggs
3/4 c Milk
2 ts Vanilla extract
10 oz Grape jelly (jar)
Peanut butter frosting recip
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Grease and flour a 13 x 9 x 2″ baking pan. In a medium bowl, combine flour,
baking powder and salt; set aside. In a large bowl with mixer at medium
speed, beat peanut butter, butter and sugar until light and fluffy. Add
eggs, one at a time, beating after each addition. Add milk and vanilla
extract; beat until well mixed. Add dry ingredients; beat until well mixed.
Pour batter into prepared pan. Bake in a 350 degree oven for 35 to 40
minutes or until the cake springs back when lightly touched. Cool in the
pan on a wire rack for 10 minutes; remove and cool completely. Cut cake in
half, horizontally, with a long sharp knife or by marking the sides of the
cake with toothpicks and carefully drawing a long piece of thread or dental
floss through the cake. Using a long metal spatula, carefully, lift off the
top layer. Spread bottom layer with jelly. Replace top. Frost with peanut
butter frosting.
Yields
1