PB&J Pound Cake | Cakewich
Ingredients
- for the cake:
- 2 cups all purpose flour
- 1½ tsp baking powder
- ⅓ tsp salt
- ¾ cup unsalted butter, softened
- 1½ cups sugar
- 2 tsp vanila extract
- 6 large egg whites
- ¾ cup milk
- for the filling:
- heaping ½ cup creamy peanut butter
- ½ cup fruit jelly
Instructions
- Set rack at the middle level and preheat oven to 315°F.
- Grease the inner bottom surface of your CAKEWICH cake pan.
- Combine all cake ingredients in mixing bowl & whisk together until smooth.
- Pour into Cakewich pan & bake for 60-70 minutes, until a toothpick inserted in the center emerges clean.
- Place in freezer for 20 minutes until cake is completely cooled.
- Remove from freezer & slice off top of cake.
- With the serrated bread knife, slice through the center horizontally.
- Spread the peanut butter & jelly onto on layer of cake. Place the second layer on top of covered cake.
- Enjoy!
Notes
Supplies
- CAKEWICH cake mold
- serrated bread knife
- large mixing bowl
- whisk
- measuring cup
- baking spray
