Peanut Butter and Jelly Cake

Ingredients

• Cake:
• 1/2 cup salted butter, softened
• 1/2 cup peanut butter
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup whole milk
• Frosting:
• 2 sticks salted butter, slightly softened
• 1/2 teaspoon unsweetened grape Kool-Aid mix
• 3 Tablespoons grape jelly
• 3 1/3 cups powdered sugar
• 3 teaspoons warm water
• Additional peanut butter and jelly for garnish, if desired
• Purple food coloring

Instructions

1. Preheat oven to 350. Butter and flour 3 (8 inch) round cake pans and set aside. Alternately, you can make 2 thicker cakes.
2. In a medium bowl, combine the flour and baking powder. Set aside.
3. In the bowl of your mixer, beat butter, peanut butter and both sugars on medium speed for 2 minutes, until light and fluffy. Scrape down the sides of the bowl, then add eggs, one at a time, mixing well after each. Beat in vanilla extract.
4. With the mixer on medium low, beat in flour and milk alternately, starting and ending with the flour mixture. Scrape down the sides of the bowl and give the batter a good stir from the bottom with a rubber spatula.
5. Spread batter evenly in prepared pans and bake for about 25-30 minutes or until top springs back when lightly touched in the center. Remove from oven and let cool in the pans for 5 minutes before removing to wire rack to cool completely.
6. Prepare frosting:
7. In the bowl you your mixer, beat butter, Kool-Aid mix, and grape jelly until smooth. With the mixer on low, slowly add powdered sugar, a little bit at a time, until just mixed in. Add warm water food coloring and slowly increase mixer speed to high. Beat for one minute, until smooth and fluffy.
8. Stack and frost cake. If desired, chill after frosting, until firm, then top with peanut butter and jelly for garnish.