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Don't just say it, bake it.™

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peanut butter and jelly cake

jessica safstom Recipe shared by:
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PB & J lovers unite!

  • Hands-On Time:1 Hour
  • Total Time: 3 Hours
  • Servings: 8-10
  • Rating:

Ingredients

  • for cake:
  • 1 box white Duncan Hines cake mix
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup creamy peanut butter (i like Jiff)
  • for spreading in between layers:
  • 1 can (12 oz) raspberry pie filling
  • for frosting:
  • 2 cups powdered sugar
  • 1 stick salted butter (NOT margargine) room temp
  • 1/4 cup creamy peanut butter room temp
  • 1 to 2 tsp water (will vary depending on how thick you want the frosting to be

Baking Instructions

  1. Mix cake ingredients together until well blended and pour equal amounts into 2 greased and floured 9 inch round baking pans. bake 25-30 minutes at 350 until a toothpick inserted in the middle comes out clean.
  2. remove from oven to cool.
  3. Next, blend frosting ingredients together on low speed and add water until the desired texture is reached. start off with just a tsp of water and add as needed. set aside.
  4. once cake is cool, level the tops so they sit straight one on top of the other and apply a generous layer of the raspberry pie filling on top of the bottom layer. place the 2nd cake on top.
  5. frost cake with the peanut butter cream frosting and enjoy!!!

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Tips

Preventing Peaks & Tunnels

Preventing Peaks & Tunnels

You can avoid peaks and tunnels if you add the liquid to the dry ingredients and stir only until they are moistened. If you stir out all the lumps, your muffins will have peaks and tunnels and may also have a tough texture.


chocolate

chocolate

You can use one and one third chocolate chips instead of 8 oz. Of chocolate squares





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