Wednesday, May 23, 2012

Peanut Butter & Jelly Cake

Sometimes it's hard to get my kid to eat a normal meal.  But it's never hard to get her to eat cake.  Who doesn't love cake?  That's why I decided to make a peanut butter and jelly cake.  The yumminess of cake, with the familiarity of good ole' PB&J.  Ok, so I might be trying to get her to associate peanut butter and jelly with cake... so what?!?  Don't judge me.  ;)  Seriously though, the best thing about making this cake is that it makes you want to sing the "Peanut Butter Jelly Song."  You know the one - with the dancing banana?

  • 2 eggs
  • 2 tablespoons peanut butter
  • 2 tablespoons vegetable oil
  • 2 tablespoons jelly
  • 1/4 teaspoon vanilla extract
  • 1/2 cup light brown sugar, packed
  • 1/2 cup flour
  • 1/4 cup vanilla pudding mix (reserve remaining mix for a later use)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder

Frosting and Filling Ingredients:
  • 1/2 cup peanut butter
  • 2/3 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • jelly, for filling

Pan Insert to Use:  Full Round Pan

Servings: 6-8

1.  Spray full round pan with non-stick cooking spray and preheat grill.
2.  Mix wet cake ingredients in a large bowl:  eggs, peanut butter, oil, jelly, and vanilla extract.
3.  Add dry ingredients and mix until smooth, removing all lumps:  brown sugar, flour, pudding mix, cinnamon, and baking powder.
4.  Pour half of the batter into the full round pan and close lid of grill.  Cook for 10-12 minutes.
5.  When cake is done (test center with a toothpick), remove carefully from pan by flipping upside-down onto a large plate.
6.  Quickly wipe pan with a paper towel, being careful not to burn yourself.  Coat pan with a light layer of non-stick cooking spray.  Return pan to grill.
7. Pour remaining half of batter into pan and close lid.  Cook for 10-12 minutes.
8.  When cake is done (test center with a toothpick), remove from pan by flipping upside down onto a second large plate.  Let both cakes cool completely.
9.  While cakes are cooling, mix together your frosting ingredients: peanut butter, butter, and powdered sugar.  If frosting is a little too thick to spread, thin it out with milk or water (adding 1 teaspoon at a time).

10.  When cakes are cool, spread 1 cake top with jelly (filling):

11.  Top with other cake layer.  Spread peanut butter frosting all over top and sides:

12..  Keep cake covered and refrigerated.  When serving, cut a slice and let "warm up" to room temperature for about 15 minutes or so.

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