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PB&J Cake




Source of Recipe


Wilton Enterprises


List of Ingredients




Wilton Candy Melts*, Dark Cocoa (14oz. Bag)
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 teaspoon Madagascar Pure 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


Recipe



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 cake. Sprinkle with reserved Topping. Use candy melts to decorate bear. Cut 1 melt in half and place in each ear. Use 1 melt for paws, nose and each eye. Cut licorice for mouth and criss-cross designs on body. 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.

Makes 12 servings.