5. Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.

4. Spread a thick layer of peanut butter frosting on the bottom cake itself.

3. Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' surface and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.

2. Let the cake cool in the the pan 10 minutes,then turn out onto rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.

••••HOW TO MAKE PB & J SANDWICH CAKE••••

1. Butter a 9-inch square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees until a toothpick comes out clean, 30 to 35 minutes.

••••PEANUT BUTTER AND JELLY SANDWICH CAKE••••

*BACK TO SCHOOL COLLECTION*

ACTIVE: 25 min

TOTAL: 55 min

SERVES: 8 to 10

•1 stick unsalted butter, at room temperature, plus more for the pan

•All-purpose flour, for the pan

•1 18.25-ounce box white cake mix, plus required ingredients

•1 cup creamy peanut butter

•1-1/2 to 2 cups cups confectioners' sugar

•2 to 3 TB milk

3/4 cup grape jelly

•A 9-inch square cake pan

(Source: Food Network Magazine & photo also)

••••PB & J FINALE RECIPE COMING NEXT••••

(photo-google+) 

••••END OF BACK TO SCHOOL••••