Nothing says fall like "back to school." Of course back to school started in my state a month ago. (Don't get me started.)
And of course nothing says "back to school" like a little peanut butter and jelly.
I present you with the PB&J cake! I came up with it Sunday. (It's just an excuse to eat cake, right??) You will notice the cake is the same basic recipe from this recipe I made last week.
What you'll need:
1 1/2 cups AP flour
3/4 cup sugar
1 tsp salt
2 tsp baking soda
1 cup lowfat yogurt
2 tsp vanilla
2 tbsp strawberry preserves (or your favorite flavor jam or jelly)
1/2 cup oil
1 cup creamy peanut butter (I used natural and it turned out just fine)
3 cups confectioners sugar
2 tbsp milk
1/2 cup butter melted
Combine your first four dry ingredients. It works best if you sift them together. But if you don't have a sifter you can whisk them!
Then combine your next five wet ingredients in a separate bowl.
Then combine your wet and dry ingredients. I used a bunt pan and baked at 350 for 35 minutes.
Next, combine your peanut butter, milk, confectioners sugar and butter and whisk to perfection. I used a wooden spoon, but I'd highly recommend using your mixer for a smoother consistency.
When your cake cools ice and enjoy. It's really good if it's a little warm.
What fun baking have you done this week?