Peanut Butter & Jelly Poke Cake

• FOR THE CAKE:
• 2 cups All-purpose Flour
• 3/4 cups Sugar
• 1 stick Butter
• 1/2 cups Fat Free Milk
• 3 teaspoons Baking Powder
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1 whole Egg White
• 1 pinch Salt
• FOR THE TOPPINGS:
• 1 cup Sugar Free Strawberry Jam
• 1/2 cups Fat Free Milk
• 1/2 cups Brown Sugar
• 1/4 cups Peanut Butter
• 2 Tablespoons Cornstarch
• 1 whole Egg Yolk
• 1 Tablespoon Butter
• 1 teaspoon Vanilla Extract
• 1/3 cups Whipped Cream, For Garnish (optional)

1. Preheat your oven to 350u0b0F/ Line the bottom of a 9-inch baking pan with parchment paper and set it aside.
2. In a large bowl combine all cake ingredients and mix with an electric mixer until smooth and fluffy, about 3 minutes
3. Pour batter into baking pan and put it into the oven to bake for 35 minutes. Remove it from the oven and let cake cool for just 2 minutes, then poke lots of holes into the top of it with the end of a wooden spoon.
4. Put the strawberry jam into a small bowl and microwave it on high for about 45 seconds. Stir and pour the melted jam over the cake, making sure to fill the holes.
5. In a medium saucepan combine milk, sugar, peanut butter, cornstarch and egg yolk. Bring to a boil (while stirring). Boil until the mixture gets really thick, about 10 minutes (make sure that you never stop stirring). Then remove it from the heat, stir in butter and vanilla extract and let pudding cool down for 5 minutes. Now spread it gently over the top of the cake.
6. Place cake in fridge until completely cooled. Top with some whipped cream before serving (optional).

cake, allpurpose, sugar, butter, milk, baking powder, vanilla, eggs, egg white, salt, toppings, sugar, milk, brown sugar, ubc, cornstarch, egg, butter, vanilla, cream

Taken from tastykitchen.com/recipes/desserts/peanut-butter-jelly-poke-cake/ (may not work)