Peanut butter-and-jelly chocolate cake

1

PREP TIME

20 min

Makes

12 wedges

* PLUS Microwaving Time: 3 minutes, Refrigeration Time: 120 minutes, Standing Time: 60 minutes, Baking Time: 30 minutes

Ingredients

  • 510-g pkg devil's food cake mix
  • Ingredients called for on cake mix
  • 125 g semi-sweet chocolate
  • 1/2 cup 35% cream
  • 3/4 cup creamy peanut butter
  • 1/2 cup grape jelly , or strawberry or your favourite jam
  • chopped unsalted peanuts , preferably toasted (optional)

Instructions

  • Prepare cakes several hours or 1 day ahead. Preheat oven to 350F (180C). Lightly spray 2 (8- or 9-inch/20- or 23-cm) round cake pans with non-stick cooking spray or lightly coat with vegetable oil. Prepare cakes following package directions. If there is an option of adding an additional egg, do so. Divide mixture between 2 pans. Smooth tops. Bake in centre of 350F (180C) oven until a cake tester inserted in centre of cakes comes out clean, from 30 to 35 minutes. Remove pans from oven. Cool cakes in pans on racks for 10 minutes. Run a knife around outside edges of cakes, then turn out onto racks. Cool completely.
  • When cakes have cooled, prepare icing. Don’t make icing ahead because it will harden and become difficult to spread. Chop chocolate and place in a medium-size microwave-safe bowl. Add whipping cream and spoon in 1/4 cup (50 mL) peanut butter. Microwave, uncovered, on medium-high, until almost melted, stirring halfway through, about 2 minutes. Remove and stir vigorously until completely melted. Or heat whipping cream in a small saucepan set over medium heat until hot. Add peanut butter and stir until melted. Reduce heat to low. Add chopped chocolate and stir until almost melted. Remove from heat and stir until completely melted.
  • For filling, place 1/2 cup (125 mL) peanut butter and jelly in a small microwave-safe bowl. Microwave, uncovered, on medium-high, just until melted, from 40 to 50 seconds. Remove and stir until completely mixed. Or heat in a small saucepan set over medium-low heat, stirring constantly, until peanut butter and jelly are nearly combined, about 1 minute. Do not let them become liquidy. Remove from heat and stir vigorously until well mixed and an easy-spreading consistency.
  • To assemble cake, place cakes, top-side up, on a cutting board. Using a long serrated knife, slice each layer in half horizontally. If tops of cakes have puffed up, slice rounded tops off to make even layers. Set aside top layer of 1 cake. Place 1 cake layer, cut-side up, on a large flat plate. Gently spread one-third of peanut butter-jelly mixture over surface. Top with another cake layer. Spread half of remaining peanut butter-jelly mixture over surface, then top with another cake layer. Spread remaining peanut butter-jelly mixture over surface of cake and top with reserved cake layer, cut-side down. Pour icing onto centre of cake. Using a spatula or knife, smooth icing over surface and sides of cake, making sure to fill all cracks and spaces. Press peanuts, if using, onto sides of cake. Refrigerate at least 2 hours or overnight before slicing. There’s no need to cover. Remove from the refrigerator and let stand at room temperature for 1 to 2 hours before serving. Slice into wedges. Leftovers will keep, covered, in the refrigerator up to 2 days.

Nutrition (per serving)

  • Calories
  • 486,
  • Protein
  • 8.7 g,
  • Carbohydrates
  • 49.4 g,
  • Fat
  • 31.4 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 450 mg.

Peanut butter and jelly isn’t just for lunchtime. Kids will love our spin on their favourite sandwich with yummy chocolate cake taking the place of bread slices. Use your own rich chocolate cake recipe, if you like, but to cut down on kitchen time, use a store-bought cake mix. Chances are, this will become a much-requested dessert for birthday parties.

FILED UNDER: