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Peanut Butter and Jelly Sandwich Cake

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Peanut Butter and Jelly Sandwich Cake

Name: Peanut Butter and Jelly Sandwich Cake
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 8 to 10 servings
Ingredients: 1 stick unsalted butter, at room temperature, plus more for the pan; All-purpose flour, for the pan; 1 18.25-ounce box white cake mix, plus required ingredients; 1 cup creamy peanut butter; 1 1/2 to 2 cups confectioners' sugar; 2 to 3 tablespoons milk; 3/4 cup grape jelly

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Level: Easy
Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: 8 to 10 servings

Level: Easy
Total: 55 min

Prep: 25 min
Cook: 30 min

Yield: 8 to 10 servings

Ingredients

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1 stick unsalted butter, at room temperature, plus more for the pan

All-purpose flour, for the pan

1 18.25-ounce box white cake mix, plus required ingredients

1 cup creamy peanut butter

1 1/2 to 2 cups confectioners' sugar

2 to 3 tablespoons milk

3/4 cup grape jelly

Directions

Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
Spread a thick layer of peanut butter frosting on the bottom cake half.
Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.