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Peanut Butter and Jelly Cake
This Peanut Butter and Jelly cake is a vanilla cake, filled with raspberry jam and covered in peanut butter cream cheese frosting.
16
2,092
2 hr 10 min
TOTAL TIME
775
CALORIES
$1.45
PER SERVING
Ingredients
17 INGREDIENTS
10 SERVINGS
2 large eggs
room temperature
8 oz cream cheese
3 cups powdered sugar
10 oz raspberries
frozen or fresh
2 tsp baking powder
1/4 tsp salt
3/4 cup buttermilk
room temperature
1/2 cup unsalted butter
softened
2 tbsp maple syrup
3/4 cup all-purpose flour
2 tsp cornstarch
3/4 cup granulated sugar
2 tsp vanilla extract
1/3 cup water
2 tsp vanilla extract
4 oz butter
1 cup creamy peanut butter
Directions
54 STEPS
1 hr 30 min
PREP TIME
40 min
COOK TIME
2 hr 10 min
TOTAL TIME
View Directions on Pies and Tacos
Health Info
Macros
95g
CARBS
41g
FAT
10g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
PEANUTS
WHEAT
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Frequently Asked Questions
Can jelly be used as a substitute for jam?
Can I use jelly as a glaze for meats?
What's the difference between jelly and jam?
Can I use jelly in baking?
Why is my jelly too runny or too firm?
What kinds of fruit can I use to make jelly?
Can I eat jelly if I'm on a diet?
How do I make homemade jelly?
Why is my homemade jelly not setting?
Can I use jelly instead of syrup?
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