2 1/2 cup flour, all-purpose
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup sugar, brown
1/3 cup shortening
1/3 cup peanut butter
1 1/4 cup milk
3 eggs
1 tsp vanilla extract
1/4 cup peanut butter (layer)
1/2 cup jelly, red (layer)
FLUFFY FROSTING
3/4 cup sugar
1/4 cup corn syrup, light
2 tbsp water
2 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla extract
A Recipe for
Peanut Butter & Jelly Cake
Health food makes me sick. |
| Calvin Trillin |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
This Recipe for Peanut Butter & Jelly Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
If you enjoy this Peanut Butter & Jelly Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
This is a recipe for Peanut Butter & Jelly Cake from the recipe cookbook of Recipes-to-go (Dessert)
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
Sift together into mixing bowl flour, sugar, baking powder, and salt.
Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2
minutes. (With electric mixer, blend at lowest speed, then beat at a
low speed. Or beat 225 strokes with a spoon.) Add eggs and vanilla.
Beat 1 1/2 minutes. Turn into two 9-inch round layer pans, well
greased and lightly floured on the bottoms. Bake at 375 degrees for
30 to 35 minutes until cake springs back when touched lightly in
center. Cool. Place one layer, top-side down, on serving plate.
Spread with peanut butter then with jelly. Top with second layer;
frost.
FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup,
water, egg whites, salt and cream of tartar. cook over rapidly
boiling water, beating with electric mixer or rotary beater until
mixture stands in peaks. Remove from heat. Add vanilla; beat unitl
frosting holds deep swirls.
Serves: 8
Peanut Butter & Jelly Cake Recipe brought to you by Recipes To-Go