Peanut Butter and Jelly Cake

• 2 1/2 cups flour, all-purpose
• 13 cup peanut butter
• 23 cup sugar
• 1 1/4 cups milk
• 4 teaspoons baking powder
• 3 large eggs
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup sugar brown
• 1/4 cup peanut butter (layer)
• 13 cup vegetable shortening
• 1/2 cup jelly red (layer)
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup corn syrup, light
• 1/4 teaspoon cream of tartar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 2 each egg whites

1. Sift together into mixing bowl flour, sugar, baking powder, and salt.
2. Add brown sugar, shortening, peanut butter and milk.
3. Beat 1 1/2 minutes.
4. (With electric mixer, blend at lowest speed, then beat at a low speed.
5. Or beat 225 strokes with a spoon.)
6. Add eggs and vanilla.
7. Beat 1 1/2 minutes.
8. Turn into two 9-inch round layer pans, well greased and lightly floured on the bottoms.
9. Bake at 375F (190C) for 30 to 35 minutes until cake springs back when touched lightly in center.
10. Cool.
11. Place one layer, top-side own, on serving plate.
12. Spread with peanut butter then with jelly.
13. Top with second layer; frost.
14. FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar.
15. cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks.
16. Remove from heat.
17. Add vanilla; beat unitl frosting holds deep swirls.

flour, peanut butter, sugar, milk, baking powder, eggs, salt, vanilla, sugar brown, peanut butter, vegetable shortening, layer, sugar, salt, corn syrup, cream of tartar, water, vanilla, egg whites

Taken from recipeland.com/recipe/v/peanut-butter-jelly-cake-47658 (may not work)