Peanut Butter and Jam Cake

Name: Peanut Butter and Jam Cake
Yield: Serves 10 to 12 (Makes 1 cake)
Cuisine: American
Ingredients: 1 cup, whole milk, room temperature; 6 , large egg whites, room temperature; 1 teaspoon, vanilla extract; 2¼ cups (9 ounces), cake flour; 1¾ cups (12¼ ounces), sugar; 4 teaspoons, baking powder; 1 teaspoon, salt; 12 tablespoons, unsalted butter, cut into 12 pieces and softened; 16 tablespoons, unsalted butter, softened; 1 cup, creamy peanut butter; 3 tablespoons, heavy cream; 1 teaspoon, vanilla extract; 2 cups (8 ounces), confectioners' sugar; 1 1/4 cups, seedless raspberry jam; 1 cup, dry-roasted peanuts, chopped

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Appears in Cook's Country August/September 2012

Desserts or Baked Goods

American

Cakes

Fluffy peanut butter frosting and tart rasberry jam combine to create a fun cake that pays homage to the lunchbox staple.

SERVES10 to 12 (Makes 1 cake)

TIME1½ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

Peanut butter and jelly sandwiches are a lunchbox staple for kids all across America, but there's no denying that adults love them equally. Maybe it's nostalgia, or maybe it's the irresistible combination of salty and sweet that's so appeal...

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