I am trying to remember when I ate my first PB & J sandwich. I think I was married and had children. Momma cooked a hot breakfast everyday. Supper was on the table when Daddy got home from work. She was not a believer in fast foods such as cereal or sandwiches. We had cows and chickens plus several gardens so there was no shortage of food in our house. And we all spent time there either shelling beans, shucking corn or weeding. Oh my, in this oppressive Louisiana heat and humidity. And I really never remember anyone saying, ” grab a water before you go out.” Of course, we had no bottled water. But we did have a waist high faucet that we could lean into and let it just pour coolness over our face.

I made this cake using a butter cake mix and adding instant chocolate pudding mix. It is a very light chocolate but oh so moist. I only made two layers so I could spread a thin layer of strawberry preserves in the middle.

The peanut butter frosting is not too thick and not too thin. It sure was easy to spread on the cake and I did put a layer on top of the preserves. Can it get too sweet?

I have another version of PB & J Cake which is also very good. But it just depends on your love of peanut butter and of course giving notice to people with peanut allergies.

Yield: 12 slices

LIGHT CHOCOLATE CAKE WITH PEANUT BUTTER FROSTING

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Two layer chocolate cake with strawberry preserve filling and peanut buttercream frosting.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

CAKE

• Butter Cake Mix
• Small Box Instant Chocolate Jello
• 3 eggs
• 1 cup milk
• 1 stick butter

Frosting

• 2 sticks butter, room temperature
• 1 cup peanut butter
• 1 box confectioners sugar (about 3 1/2-4 cups)
• 3/4 cup heavy cream
• 1 tsp. vanilla

Instructions

CAKE:

Preheat oven to 350 degrees. Prepare 2 cake pans with nonstick spray.

In the mixing bowl, add butter and beat until smooth.

Add eggs and beat until mixed.

Add cake mix and instant pudding powder with the milk and beat until smooth.

Pour into prepared pans. Bake about 30 minutes.

After the cake has cooled spread about three tablespoons strawberry preserves on top of the bottom layer. Spread thinly. Set aside.

Frosting:

In the mixing bowl, add the peanut butter and butter and beat until smooth.

Alternate adding the cream and powdered sugar. Beat until smooth. Add vanilla.

Frost the first layer by spreading onto the preserve layer.

Com plete frosting the cake. May garnish with peanuts.

Notes

May use smooth or crunchy peanut butter.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 472Total Fat: 42gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 130mgSodium: 331mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 8g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“A good life is a collection of happy memories.”

-Denis Waitley