INGREDIENTS
1/2 cup butter, softened
1/4 cup peanut butter
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
FROSTING:
1/4 cup butter, softened
1/2 cup plus 1 tablespoon peanut butter
1-3/4 tablespoons vanilla extract
3 cups confectioners' sugar
4 to 6 tablespoons milk
3/4 cup grape jelly
DIRECTIONS
In a large mixing bowl, cream the butter and peanut butter until smooth. Add sugar; mix well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to peanut butter mixture alternately with milk.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat the butter and peanut butter. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Yield: 12 servings.
From Country Woman
