PB&J Cake

Do you ever get an idea for a cake and think 'Whoa' what a great idea, and google to find out that your great idea was just one of many? And that it wasn't an original idea? Yup... That was me last week. And here I thought a PB&J cake was a novel idea. It wasn't but, I made one anyway.  This wasn't a random cake either, I made it for the Legion Cake Raffle, I make a cake every other week for them to raffle off.  I used my basic yellow cake recipe which I got out of a very old baking leaflet, and then played with the basic recipe. I've been learning a lot as I've been baking cakes the past couple of years and have gotten brave with experimenting.  And you know, this was actually darn tasty.   It looked good too. Pipe a dam around the outside of the first cake layer and then add half the jam, smooth out the jam a little.  Just had to do a closeup Then place the second layer on top, and press down just a little.  This ensures that there are no gaps in between the two layers. I forgot to take pictures of the next bit.   Smooth some frosting over the top and sides of the cake and finally pipe a round 'dam' around the rim of the cake.  Add the second half of the strawberry frosting, and spread it out to the frosting 'dam'. Decorate the sides and the top and place into the fridge to firm up before serving.  I'm still not too good at making smooth sides, so I played with making a scalloped effect on the sides.  Won't be the last time either.   I liked the effect. Yield: 12 ServingsAuthor: Sidsel Munkholm adapted from Basic Yellow CakePrint Recipe PB&J Cake prep time: 10 minscook time: 35 minstotal time: 45 mins This is a modification of my basic yellow cake recipe using self rising flour. ingredients: 2  cups Self Rising flour 1/4 cup Corn Starch or Potato Starch 1/2 teaspoon Baking Powder 1 1/4 cups sugar 1/2 cup butter 1/2 cup creamy peanut butter 3/4 cup milk  3 eggs 1 teaspoon vanilla extract Peanut Butter Frostin 1/2 cup salted butter 8 oz. Cream Cheese- room temperature 3/4 cups Creamy Peanut Butter 1 teaspoon vanilla extract 6-8 cups confectioners sugar 2+ tablespoons milk or cream (more if needed) Smuckers Squeezable Strawberry Jam - 20 oz. size instructions: Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Set aside.  Cream the butter, and peanut butter together and then add the sugar and mix until light.   Add the two eggs, vanilla, and half the flour, then add the milk, finish with the remainder of the flour and mix until smooth.  Pour equal amounts of the batter into two well greased and floured  9 inch cake pans. Bake for  30-35 minutes or until a toothpick inserted into the middle comes out clean. Cream the peanut butter, butter and cream cheese until smooth.  Add 2 cups of confectioner sugar and mix well,  add the vanilla extract, and continue to add the sugar in 2 cup increments until it is all incorporated.  If the frosting is too stiff, add milk or cream, 1 tablespoon at a time, until it is a piping consistency.  Cool the cakes, and smooth a layer of peanut butter frosting on the bottom of one cake.  Pipe a row of frosting around the rim of the cake to make a dam.   Add half the strawberry jam and smooth out.    Place the second cake on top, and pipe frosting around the side, and on top.  Pipe a 'dam' around the top, and spoon in the rest of the strawberry jam, smoothing it out a little.  Decorate as you wish.  Created using The Recipes Generator