SKIPPY® Peanut Butter & Jelly Cake
Be your own great baker with this delicious win. SKIPPY® Peanut Butter & Jelly Cake looks like the sandwich and tastes like winning.
Be your own great baker with this delicious win. SKIPPY® Peanut Butter & Jelly Cake looks like the sandwich and tastes like winning.
Ingredients
- 1 (16.25-ounce) white cake mix; eggs, oil and water to prepare
- 1/3 cup SKIPPY® Creamy Peanut Butter
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ cup raspberry jam
Directions
- Heat oven to 350°F. Grease 2 (9-inch) square baking pans.
- Prepare and bake cake mix according to package directions for 2 (8-inch) baking pans. Cool completely.
- In medium bowl, beat peanut butter, butter, powdered sugar and 1 tablespoon milk with an electric mixer until light and fluffy; adding more milk if necessary.
- With serrated knife, carefully trim tops of cake layers to remove browned tops and level cake layers.
- Place one layer cut side up on serving plate.
- Spread peanut butter mixture over cut side of cake layer and top with jam.
- Top with second cake layer, cut side up.
- Slice cake diagonally to resemble a sandwich.