Peanut Butter & Jam Cakewiches

By carinem25

Directions:
Assemble cakewiches by trimming off the ends of each cake with a serrated knife. Cut each cake into sixteen 1/2-inch thick slices before adding fillings.
Spread 3 tablespoons of frosting and 1 heaping tablespoon jam on a slice of cake. Top with another slice of cake and cut diagonally into 2 triangles. Repeat with remaining cake, frosting, and jam.

Ingredients

• Ingredients:
• Peanut Butter Cake
• 1 tablespoon unsalted butter
• sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 teaspoons vanilla extract
• 1 1/2 cups creamy peanut butter
• 1 stick unsalted butter, softened
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 6 eggs, room temperature
• Blackberry Jam Spread
• Ingredients:
• 3 cups blackberries
• 1/3 cup sugar
• 1 tablespoon water
• 2 tablespoons cornstarch
• 2 tablespoons berry juice (from the cooked berries)
• 1 teaspoon fresh lemon juice
• Peanut Butter Frosting
• Ingredients:
• 3/4 cup peanut butter
• 1 stick unsalted butter, softened
• 3 cups sifted powdered sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees F. coat the inside of two 9x5-inch loaf pans with 1 tablespoon butter; coat generously with sugar.

Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside.
Combine milk and vanilla in a measuring cup; set aside.

Cream peanut butter, butters, sugar and brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed until very well combined, 5 minutes.
Add eggs to the creamed mixture, one at at time, beating well after each addition.
Alternately add flour and milk mixtures to butter mixture, beating on low speed after each addition just until mixed, scraping sides of bowl as needed.

Divide batter evenly between prepared pans. Bake cakes 50 minutes, then sprinkle tops with additional sugar. Loosely tent with foil if edges are getting too brown. Return the cakes to the oven; bake until a toothpick inserted in the center of each comes out clean, 10-15 minutes more. Let cakes rest in the pans on a rack for 20 minutes, then turn cakes out onto the rack to cool completely.

Directions:
Combine blackberries, sugar, and water in a saucepan over medium-low heat; simmer until berries release juice, about 20 minutes.
Whisk together cornstarch and berry juice in a bowl, until smooth; blend into berry mixture, and cook until thickened, 2-3 minutes.
Remove from heat, stir in lemon juice. Cover and chill for about 30 minutes.

Directions:
Beat peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes.
Add powdered sugar, milk, and vanilla, mixing just until smooth and creamy.