Who doesn't love the nostalgic flavors of a peanut butter and jelly sandwich? This chocolate cake is stuffed with peanut frosting and strawberry jelly. It is sure to be a crowd pleaser!
1 ¾ Cup flour
¾ Cup cocoa powder
1 ½ Teaspoons baking powder
1 ½ Teaspoons baking soda
1 Cup sugar
1 Cup milk
½ Cup vegetable oil
1 Teaspoon vanilla extract
Preheat the oven to 350 degrees.
In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
Whisk in the sugar, then add in eggs, milk, oil and vanilla extract. Whisk together until a smooth batter forms.
Pour the batter equally into 2 six inch cake molds. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the strawberry jelly.
2 Cups frozen strawberries
½ Cup water
½ Cup sugar
1 ½ packets instant unflavored gelatin
Place the strawberries in a saucepan over medium heat and let simmer until soft. Using a sieve, strain the strawberries into a bowl and discard the solids.
In the same saucepan, heat the water and sugar until boiling. Add the gelatin, whisk, and then pour into the bowl with strawberry juice.
Pour the mixture equally into 2 6 inch cake pans and allow to set in the fridge.
Allow the cake to cool completely. Slice each cake into two lengthwise so that you have four layers.
Make the frosting before assembling the cake.
1 Cup butter (room temperature)
½ Cup peanut butter (I prefer chunky peanut butter)
2-3 Cups powdered sugar
With a hand mixer, mix together the peanut butter and the butter until fully incorporated. Slowly (½ cup at a time) add the powdered sugar until a thick frosting forms.
To assemble the cake, place one layer on a cake stand. Spread a layer of frosting over the cake and place the jelly on top. Spread a layer of frosting over the jelly and place the next cake layer on top. Continue until you have a full cake!