Quick Peanut Butter/Jelly Cake

  • 1 Betty Crocker Devils Food Cake Mix (with pudding in the mix)
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 3 eggs
  • 1 cup milk (whole or 2%)
  • 2 tubs chocolate fudge cake frosting
  • 2/3 cup creamy or chunky peanut butter (Jif)hero-classic-dark-chocolate-fudge-cake-mix
  • 8 oz. jar of seedless raspberry jam

For garnish (optional, but advised)

  • 1/4 c, fresh raspberries
  • 1/4 c. chopped roasted peanuts
  • 1/4 cup mini dark chocolate chips
  1. Make cake according to package directions except use 1/4 cup melted butter in place of an equal amount of veggie oil, use milk in place of water called for, and divide batter  evenly between 3 – 8″ cake pans instead of two.
  2. Bake in 3 – 8″ cake pans for 18 minutes.  Layers will be thinner than usual layer cakes, but that’s how you want them.
  3. When a toothpick inserted in the center of cake comes out clean, remove from oven, cool 5 minutes in pan then finish cooling turned out on a cooling rack to cool completely.
  4. Brush crumbs from cake and place 1st layer on a cake plate.
  5. Mix 1 cup peanut butter with 1/2 cup fudge frosting and spread evenly over first cake layer top, but not the sides.
  6. Place second layer on the filling of the first layer
  7. Heat jam (take off the lid first!!! in microwave) for 25 seconds or until spreadable.
  8. Spread over the second layer top (again not the sides) of the cake then place the third layer in place.
  9. Allow the jam to cool completely before you proceed to the frosting of the cake.
  10. Finally, frost the entire cake with remaining fudge frosting.  Top with a few chopped roasted peanuts, chocolate chips and a few fresh raspberries for an ingredients hint.

 

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