Peanut Butter & Jelly Cake

[April B.]

Peanut Butter & Jelly Cake

Peanut Butter & Jelly Cake

Topping:

1-cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2-cup butter
1 cup chocolate chips

Cake:

1 cup firmly packed brown sugar
1/2-cup peanut butter
1/2-cup butter, softened
4 eggs
1 tsp vanilla extract
2 cups flour
1/2-teaspoon baking powder
1/2 cup chocolate chips
1/2 cup almond brickle chips
1/2-cup strawberry or grape jam
Red string licorice

Preheat oven to 350°F. Line pan with foil
that extends over edges of pan.
Spray foil with non-stick vegetable pan spray.

To Prepare Topping:

In small bowl, combine flour and brown sugar.
With pastry blender, cut in butter until mixture
resembles fine crumbs.
Stir in chocolate chips, set aside.

To Prepare Cake:

In large bowl, beat brown sugar, peanut butter,
butter, eggs and vanilla until light and creamy.
Beat in flour and baking powder until smooth.
Stir in chocolate and almond brickle chips.
Pour batter into prepared pan.
Bake 20 minutes.
Spread strawberry jam over cooled cake.

Sprinkle with reserved Topping.
Use candy melts to decorate.
Bake an additional 25-30 minutes or until jam
starts to bubble through topping
or until cake tested with toothpick comes out clean.
Cool thoroughly on wire rack before lifting cake from pan.