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PB&J Pound Cakewich

Ingredients

Cake

  • 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 6 large egg whites
  • 3/4 cup milk

Frosting

  • 1/4 cup unsalted butter, softened
  • heaping 1/2 cup creamy peanut butter
  • 3/4 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fruit jelly, slightly warmed

Directions

Cake

  1. Set the rack at the middle level and preheat oven to 315 degrees.
  2. Grease and flour the inner bottom surface of your CAKEWICH cake pan.
  3. Combine the flour, baking powder, and salt in a bowl, mixing well with a whisk.
  4. Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
  5. In a heavy-duty mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add vanilla and beat vigorously.
  6. Reduce speed to low and add one-quarter of the flour, then one-third of the milk mixture, mixing until just combined, scraping down the bowl and beater after each addition. Repeat until all ingredients are just combined.
  7. Scrape the bowl well with a large rubber spatula. Pour the batter into the CAKEWICH pan and smooth the top.
  8. Bake for about 60 to 70 minutes, until toothpick inserted in the center emerges clean.
  9. Cool the cake in the pan on a cooling rack for one hour, then unmold it to finish cooling right side up.

Frosting

  1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer for several minutes until combined.
  2. Gradually mix in the sugar until combined.
  3. Add vanilla and beat for 3 minutes until fluffy.

Assemble

  1. Using a serrated bread knife, slice off the CAKEWICH "dome" then slice again through the center horizontally.
  2. Spread the peanut butter frosting on the first layer of cake. Spread a thin layer of jelly on top of the frosting.
  3. Place the second layer of cake on the first, making sure the cut side is visible. For easier cutting, refrigerate cake for one hour before serving.
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