Brain Rules

7 Sep

Title:  Brain Rules

Author:  John Medina

Hostess:  Staci

Meeting Date:  September 7th, 2012

Food Theme:  Brain food, soup


PB&J Sandwich Cake – made by Heather

(I found this recipe in the Sept. 2012 issue of Food Network Magazine)


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 confectioners’ sugar
2 to 3 tablespoons milk
3/4  cup grape jelly

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

2. Let the cake cool in the pan 10 minutes, then turn out onto a 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.

3. Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners’ sugar 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.

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

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

6. Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling. 

Heather’s modifications:

I used a smaller box of white cake mix, I couldn’t find 18.25 ounce cake mixes anywhere!

Also, used an 8-inch-square cake pan and put in all the batter.

I only used 1/2 cup of confectioners sugar; but I did use 3 tablespoons of butter. I didn’t want to lose the peanut butter flavor and color!

I didn’t have grape jelly, I did have blueberry, which I like better anyway!

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