Peanut Butter And Jelly Cake

This cake really tastes just like a peanut butter and jelly sandwich. It will transport you to elementary school, siting in the cafeteria chatting with your lunch buddies. I am going to be honest, I want to eat this frosting by the bowl full, it tastes like liquid Reese's Pieces. The recipe for the frosting is from Ina Garden, so I am not taking credit but I wish I could.

Ingredients

For the cake:

• 1 yellow cake box mix (and the ingredients it requires)
• 2/3 cup of Skylake Ranch Pomegranate Fruit Spread
• 1/3 chopped peanuts

For the frosting:

• 1 1/2 cup confectioners' sugar
• 1 1/2 cup creamy peanut butter
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1/3 cup and 3 tablespoons heavy whipping cream

Directions

For the cake:

Bake cake according to box instructions (use the 9 inch cake pans) and let cool.

For the frosting:

1. In medium bowl place sugar, butter, peanut butter, salt and vanilla and mix with electric mixer on medium-low speed until mixture is creamy.

2. Add cream and scrap the sides of the bowl to ensure all ingredients are well mixed.

3. Beat on high until frosting is smooth.

4. To fill the center of the cake with fruit spread cut a thin layer of the cake off so it is level and spoon the fruit spread in the center spreading evenly and leaving 1/2 inch from the edge of the cake.

5. Put the second layer of cake on top and press lightly down.

For the crumb layer:

1. To ensure the frosting goes on smoothly, get a cake spatula and spread a thin layer of the frosting over the cake to seal it.

2. Place in refrigerator for two hours.

3. Thickly frost the cake, the more the better I say! Sprinkle with peanuts and enjoy.