Recipe - Peanut Butter And Jelly Cake

2 One half cup Flour, allpurpose
2/3 cup Sugar
4 teaspoon Baking powder
One half teaspoon Salt
1 cup Sugar, brown
1/3 cup Shortening
1/3 cup Peanut butter
1 One fourth cup Milk
3 Eggs
1 teaspoon Vanilla extract
One fourth cup Peanut butter (layer)
One half cup Jelly, red (layer)

FLUFFY FROSTING
Three fourths cup Sugar
One fourth cup Corn syrup, light
2 tablespoon Water
2 Egg whites
One fourth teaspoon Salt
One fourth teaspoon Cream of tartar
1 teaspoon Vanilla extract

Sift together into mixing bowl flour, sugar, baking powder, and salt. Add
brown sugar, shortening, peanut butter and milk. Beat 1 One half minutes. (With
electric mixer, blend at lowest speed, then beat at a low speed. Or beat
225 strokes with a spoon.) Add eggs and vanilla. Beat 1 One half minutes. Turn
into two 9inch round layer pans, well greased and lightly floured on the
bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back
when touched lightly in center. Cool. Place one layer, topside down, on
serving plate. Spread with peanut butter then with jelly. Top with second
layer; frost.

FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water,
egg whites, salt and cream of tartar. cook over rapidly boiling water,
beating with electric mixer or rotary beater until mixture stands in peaks.
Remove from heat. Add vanilla; beat unitl frosting holds deep swirls.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini