Every once in a while its nice to let myself splurge. It keeps me sane. The key to doing this is not going overboard and knowing when to stop. For example, let yourself have one scoop of your favorite ice cream, not an overflowing bowl…or a small piece of your favorite cake, not half the cake 🙂 I usually use special occasions as a good time to indulge my sweet tooth like a birthday, wedding, or holiday. With the upcoming holiday weekend nearly upon us, I thought this would be a nice time to feature one of my favorite cakes I have ever made. My husband and I are HUGE peanut butter and jelly fans. We could eat it everyday on an assortment of things if we let ourselves. So for his birthday last fall, I thought, why not bake a cake that includes all his favorite flavors…and that led me to the PB&J Cake. This cake would be the perfect indulgence at that holiday meal your serving or the best birthday cake your kids have ever had. Warning: its so good, you’ll have to exercise your will power so you don’t over indulge!
½ cup Unsalted Butter, softened
¼ cup Reduced Fat Creamy Peanut Butter
1 ½ cup Natural Cane Sugar
½ cup Egg Beaters
1 tsp Vanilla Extract
2 cups Whole Wheat Flour
3 tsp Baking Powder
1 tsp Salt
1 cup Skim Milk
No Calorie Cooking Spray
¼ cup Unsalted Butter, softened
½ cup plus 1 tbsp Reduced Fat Creamy Peanut Butter
1 ¾ tbsp Vanilla Extract
3 cups Powdered Sugar
5 tbsp Skim Milk
¾ cup Sugar Free Grape Jelly
In a large bowl, combine butter, peanut butter, and sugar until smooth and fluffy. Add Egg Beaters and beat well. Add the vanilla and combine.
In another bowl, combine flour, baking powder, and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition.
Pour into two sprayed round baking pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes before removing from pans to wire racks to cool completely.
To make the frosting, combine butter and peanut butter until smooth. Add vanilla, powdered sugar and milk. (you may have to subtract or add a tbsp of milk until you get the right consistency so the frosting is spreadable)
Once cake is cooled, place one cake layer on serving plate and spread with jelly. Top with the remaining cake layer. Frost top and sides of cake with frosting.
Enjoy!!!! So delicious!!!!