April 2 is National Peanut Butter and Jelly Day. This food holiday is a classic favorite of many, and for good reason. The average American will eat over 2,000 peanut butter and jelly sandwiches by the time they graduate from high school. Hum, that’s a lot of sandwiches. Guess Hubby’s not the average American because he’s never eaten a Peanut Butter and Jelly Sandwich even once. Strange man eats Peanut Butter and Butter Sandwiches.
Once upon a time, Peanut Butter was considered a delicacy, reserved only for the finest tea rooms. Then something amazing happened. The price of peanut butter declined in the late 1920s, and by the depression peanut butter and jelly sandwiches were popular with children while affordable for their parents. These sandwiches utilized Mother’s baking and canning skills to keep the cost down. When soldiers marched off to World War II, a taste of home in the form of PB and J Sandwiches went along.
Peanut Butter and Jelly slathered on breakfast favorites such as French Toast, Waffles and Pancakes would be one way to honor the day. Ever popular are goodies such as cookies, donuts and fudge. Better still, how ’bout a beautiful slice of PB and J Cake?
French Vanilla Peanut Butter and Jelly Cake
1 Box French Vanilla White Cake
1/4 Cup Vegetable Oil
1/4 Cup Melted butter
1 1/4 Cup Water
1 cup Grape Jelly
1/2 cup Butter, softened
3/4 cup Peanut Butter
1 cup Powdered Sugar
1/2 cup Honey-Roasted Peanuts
Heat oven to 325 degrees. Grease and flour two 13-inch by 9-inch pans and set aside.
Place eggs in a mixing bowl. Beat with paddle until pale, about 2 minutes.
Melt butter in a microwave safe dish. Add to eggs. With paddle running, slowly add vegetable oil and water until light and frothy.
Add cake mix, blend for 30 seconds on low, then 2 minutes on medium high.
Divide batter between pans. Tap gently to release any air bubbles.
Bake 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on cooling racks. Run knife around sides of pans to loosen. Place cooling rack upside down over each pan; turn racks and pans over. Remove pans.
Place 1 cake on work surface or cutting board; spread grape jelly over cake to within 1/2 inch of edge. Top with remaining cake.
In medium bowl, beat butter and peanut butter with electric mixer on high speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat on high speed until light and fluffy. Spread frosting over cake. Refrigerate until frosting hardens, about 1 hour.
When ready to serve, create the triangle PB and J sandwich look using a hot knife. Cut the cake into 6 rows by 4 rows. Cut each square diagonally in half as you would a sandwich. Top each cake bite with 3 peanuts and serve.