Ingredients
1/2 cup butter, softened1/4 cup peanut butter1-1/2 cups sugar2 large eggs, room temperature1 teaspoon vanilla extract2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt1 cup 2% milkFROSTING:1/4 cup butter, softened1/2 cup plus 1 tablespoon peanut butter1-3/4 tablespoons vanilla extract3 cups confectioners’ sugar4 to 6 tablespoons 2% milk3/4 cup grape jellyDry-roasted peanuts, optional
Preparation
Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition.
Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners’ sugar and enough milk to achieve spreading consistency.
Place 1 cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.
