I took a perfectly good chocolate pound cake recipe and turned it into a little kids’s sandwich. Chocolate Peanut Butter and Jelly Cake.


1/2 cup softened butter

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 cup buttermilk

1 teaspoon vanilla extract

1 1/2 cups flour

3/4 cup Dutch cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup peanut butter

1/3 cup jam


Preheat the oven to 325°F.

Butter and lightly flour loaf pan.

Cream the butter until smooth.

Add the sugars and beat until fluffy.

Add the egg and beat well, then the buttermilk and vanilla.

Sift the flour, cocoa, baking soda, baking powder and salt together into your wet ingredients. Stir together with a spoon until well-blended. Do not overmix.

Pour ½ the batter into the prepared loaf pan. Add tablespoon sized bits of peanut butter and jelly then cover with the other half of the batter. Bake for 60 to 70 minutes, or until a cake tester comes out clean. Cool in pan on a rack for about 10 to 15 minutes then turn out and cool completely.

I used this as a base.

One thought on “CPB&J

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