Peanut Butter and Jam Cake

Name: Peanut Butter and Jam Cake
Yield: Serves 10 to 12 (Makes 1 cake)
Ingredients: 1 cup, whole milk, room temperature; 6 , large egg whites, room temperature; 1 teaspoon, vanilla extract; 2¼ cups (9 ounces/255 grams), cake flour; 1¾ cups (12¼ ounces/347 grams), sugar; 4 teaspoons, baking powder; 1 teaspoon, salt; 12 tablespoons, unsalted butter, cut into 12 pieces and softened; 16 tablespoons, unsalted butter, softened; 1 cup, creamy peanut butter; 3 tablespoons, heavy cream; 1 teaspoon, vanilla extract; 2 cups (8 ounces/227 grams), confectioners' sugar; 1 1/4 cups, seedless raspberry jam; 1 cup, dry-roasted peanuts, chopped

Desserts or Baked Goods
Cakes

Appears in Cook's Country August/September 2012

Fluffy peanut butter frosting and tart rasberry jam combine to create a fun cake that pays homage to the lunchbox staple.

SERVES 10 to 12 (Makes 1 cake)

TIME 1½ hours, plus 2 hours cooling

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