Peanut Butter ‘N’ Jelly Cake

• 1/2 cup butter, softened
• 1/4 cup peanut butter
• 1-1/2 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1/4 cup butter, softened
• 1/2 cup plus 1 tablespoon peanut butter
• 1-3/4 tablespoons vanilla extract
• 3 cups confectioners' sugar
• 4 to 6 tablespoons whole milk
• 3/4 cup grape jelly
• Dry roasted peanuts, optional

1. Preheat oven to 350u0b0. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition.
2. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency.
4. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

butter, peanut butter, sugar, eggs, vanilla, flour, baking powder, salt, milk, butter, peanut butter, vanilla, sugar, milk, grape jelly, peanuts

Taken from www.tasteofhome.com/recipes/peanut-butter-n-jelly-cake/ (may not work)