2 1/2 c A-P flour 1/3 c Peanut butter
2/3 c Sugar 1 1/4 c Milk
4 ts Baking powder 3 Eggs
1/2 ts Salt 1 ts Vanilla extract
1 c Brown sugar 1/4 c Peanut butter (layer)
1/3 c Shortening 1/2 c Red jelly (layer)
------------------------------FLUFFY FROSTING------------------------------
3/4 c Sugar 1/4 ts Salt
1/4 c Light corn syrup 1/4 ts Cream of tartar
2 tb Water 1 ts Vanilla extract
2 Egg whites
Sift together into mixing bowl flour, sugar, baking powder, and
salt. Add brown sugar, shortening, peanut butter and milk. Beat
1 1/2 minutes. (With electric mixer, blend at lowest speed, then
beat at a low speed. Or beat 225 strokes with a spoon.) Add eggs
and vanilla. Beat 1 1/2 minutes. Turn into two 9-inch round layer
pans, well greased and lightly floured on the bottoms. Bake at
375 degrees F for 30 to 35 minutes until cake springs back when
touched lightly in center. Cool. Place one layer, top-side down,
on serving plate. Spread with peanut butter then with jelly. Top
with second layer; frost.
FLUFFY FROSTING:
Combine in top of double boiler sugar, corn syrup, water, egg
whites, salt and cream of tartar. Cook over rapidly boiling water,
beating with electric mixer or rotary beater until mixture stands
in peaks. Remove from heat. Add vanilla; beat until frosting
holds deep swirls.
