Peanut Butter and Jelly Cake

Serves: 8
Total Calories: 787


1 box yellow (lemon) cake mix
3/4 to 1 cups raspberry jam or your choice
1 (10-ounce) package peanut butter chips
4 to 5 tablespoons milk
1 (16-ounce) container white frosting


Preheat oven to 350 degrees.

Bake the cake in 2 round pans according to box directions. When cool, cut the cakes in half horizontally. Spread the jam on top of 3 layers, but not the top layer. Stack and create a 4-layer cake.

In a small saucepan, combine the peanut butter chips and milk, melting and stirring over medium-low heat until smooth. Remove from heat and combine this mixture with the frosting in a large bowl. Beat until thoroughly combined. Spread this icing over the top and sides of the cake.

Nutritional Facts:

Serves: 8
Total Calories: 787
Calories from Fat: 178

This Peanut Butter and Jelly Cake recipe is from the Peanut Butter Sweets Cookbook. Download this Cookbook today.

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