Peanut Butter and Jelly Cake

2 1/2 cups flour, all-purpose
2/3 cup sugar
4 teaspoons baking powder
1 cup sugar, brown
1/3 cup shortening
1/3 cup peanut butter
1 1/4 cups milk
3 eggs
1 teaspoon vanilla extract
1/4 cup peanut butter (layer)
1/2 cup jelly, red (layer)

Fluffy frosting:
3/4 cup sugar
1/4 cup corn syrup, light
2 tablespoons water
2 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract


Sift together into mixing bowl flour, sugar, baking powder, and salt. Add brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. Add eggs and vanilla. Beat for 1 1/2 minutes. Turn into two 9 inch round layer pans, well greased and lightly floured on the bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back when touched lightly in center. Cool. Place one layer, top-side down, on serving plate. Spread with peanut butter then with jelly. Top with second layer and frost.


Fluffy frosting: Combine in top of double boiler sugar, corn syrup, water, egg whites, salt and cream of tartar. Cook over rapidly boiling water, beating with electric mixer or rotary beater until mixture stands in peaks. Remove from heat. Add vanilla; beat until frosting holds deep swirls.