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Easy Peanut Butter and Jelly Cake

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Easy Peanut Butter and Jelly Cake

1 package (about 18 oz.) white cake mix
3/4 cup raspberry jam
1 2/3 cups (10-oz. pkg.) Peanut Butter Chips
2 tablespoons milk
1/2 cup whipping cream

Cake — Prepare cake as directed on package for two 9-inch layers. Slice each layer in half horizontally to form two layers. Place one layer on serving plate; spread 1/4 cup jam over top. Repeat with remaining layers, ending with plain layer on top.
Frosting — Stir together peanut butter chips and milk in medium saucepan. Heat, stirring constantly, until chips are melted and mixture is smooth. Cool until slightly thickened. Beat whipping cream with electric mixer until stiff; gradually blend into peanut butter mixture. If necessary, cool until of spreading consistency. Frost top and sides of cake.

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1 comment

1 Easy Peanut Butter and Jelly Cake Recipe & a low-sugar option | couponfreestuff { 02.19.15 at 6:53 pm }

[…] loves peanut butter and jelly sandwiches right? Well how about a PB&J cake recipe? You say yum? I know I do!  This recipe is for the full sugar version but I am also adding a low […]

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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