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HAPPY BIRTHDAY PEANUT BUTTER CAKE

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1/2 cup (1 stick) butter or margarine, softened
2 cups firmly packed brown sugar
6 eggs
3/4 cup milk
2 teaspoons vanilla
10-ounce jar grape jelly

Grease and flour a 13-by-9-by-2-inch baking pan. In a medium bowl,
combine flour, baking powder and salt; set aside. In large bowl
of electric mixer on medium speed, beat peanut butter, butter and
brown sugar until light and fluffy. Add eggs, one at a time, beating
after each addition. Add milk and vanilla; beat until well mixed.
Add flour mixture; beat until well mixed. Pour batter into prepared
pan. Bake in a preheated 350-degree oven 35 to 40 minutes, or until
cake springs back when lightly touched. Let cake cool in pan on
wire rack for 10 minutes; remove cake from pan and let cool
completely.

Cut cake in half horizontally with a long sharp knife or by marking
the sides of the cake with toothpicks and carefully drawing a long
piece of thread or dental floss through the cake. Using long metal
spatulas, carefully lift off the top layer. Spread bottom layer
with grapejelly. Replace top layer. Frost cake with peanut butter
frosting.

Yield: 1 cake.


PEANUT BUTTER FROSTING

1/2 cup creamy peanut butter
1/4 cup ( 1/2 stick) butter or margarine, softened
2 cups confectioners' sugar
5 to 6 tablespoons milk
1 teaspoon vanilla

In large bowl of electric mixer on medium speed, beat peanut butter
and butter until light and fluffy. Gradually beat in confectioners'
sugar alternately with milk until frosting is a good spreading
consistency. Beat in vanilla. Yield: Enough frosting for one
13-by-9-by-2-inch cake.

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