| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour, all-purpose |
| 2/3 |
c |
Sugar |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar, brown |
| 1/3 |
c |
Shortening |
| 1/3 |
c |
Peanut butter |
| 1 1/4 |
c |
Milk |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Peanut butter (layer) |
| 1/2 |
c |
Jelly, red (layer) |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Corn syrup, light |
| 2 |
tb |
Water |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
FLUFFY FROSTING
Sift together into mixing bowl flour, sugar, baking powder, and salt. Add
brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With
electric mixer, blend at lowest speed, then beat at a low speed. Or beat
225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn
into two 9-inch round layer pans, well greased and lightly floured on the
bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back
when touched lightly in center. Cool. Place one layer, top-side down, on
serving plate. Spread with peanut butter then with jelly. Top with second
layer; frost.
FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water,
egg whites, salt and cream of tartar. cook over rapidly boiling water,
beating with electric mixer or rotary beater until mixture stands in peaks.
Remove from heat. Add vanilla; beat unitl frosting holds deep swirls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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