Peanut Butter Picnic Cake

I guess you come up with some pretty random nicknames when you have a kid. :o)

Last week, Greg was holding Will, and he was fussing to be fed, so I said to him, "Come here you peanut butter picnic cake." Yeah, random. It just came out. 

Greg thought it was hilarious. He googled it. And then it was REALLY funny because it was a real thing! There was a recipe for peanut butter picnic cake!

So the next logical step was to make it. Which I did tonight. It's like a gourmet, extra sweet PBJ sandwich. I foresee trying it with some bananas on top tomorrow (because that's how we rolled in my family). 

If you are a peanut butter lover, try it out! I would also keep it refrigerated. It appears to be a bit goopy with the jelly and the frosting.

Peanut Butter Picnic Cake

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
1/2 cup margarine
1 1/3 cups sugar
1/4 cup Peanut Butter
2 eggs
1 tsp. vanilla
1 cup milk
1 1/2 cups Strawberry Preserves, divided
Peanut Butter Icing (recipe follows)

HEAT oven to 350°F.

MIX flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add flour mixture alternately with the milk, beating until well blended after each addition. 

POUR into two greased and floured 8 or 9-inch (20 or 23 cm) layer pans. Bake 30 to 40 minutes or until toothpick inserted in centre comes out clean. 

COOL 10 minutes; remove from pans to wire racks. Cool completely. 

SPREAD first layer with 1 cup of preserves. Place second cake on top.

FROST with Peanut Butter Icing. Spread remaining 1/2 cup preserves on top. Makes 10 to 12 servings. 

Peanut Butter Icing
1/4 cup margarine
1/4 cup Peanut Butter
1 tsp. vanilla
dash of salt
2-1/2 cups sifted icing sugar 
3 Tbsp. milk

BEAT margarine; blend in peanut butter, vanilla and salt.
ADD icing sugar alternately with milk, beating until light and fluffy.