Peanut Butter and Jelly Cake

• 1 package white cake mix
• Grape Jam, or your personal preference for flavor
• Confectioners’ Sugar
• 1 recipe Peanut Butter Frosting, included below

Prepare white cake mix according to package directions and bake in two 9 inch circular cake pans. After the layers have baked and cooled to room temperature, start to assemble your cake. With one layer of the cake on your cake plate, frost the entire cake with a thin layer of peanut butter frosting. In a small bowl, whisk together a small amount of jam and just enough confectioners’ sugar to slightly thicken the jam and keep it from being runny. Spread the jam mixture on top of your frosted first layer of cake. Place the second layer of cake on top of the jam mixture and frost the entire cake with the remainder of your frosting.

Peanut Butter Frosting

• 4 cups confectioners’ sugar
• ½ cup butter, softened
• ¼ cup peanut butter
• ¼ cup milk
• 2 teaspoons vanilla extract

Beat butter and peanut butter until smooth; add milk, vanilla and sugar. Mix slowly until sugar is blended, and then mix on high until frosting is smooth.