Peanut Butter & Jelly Cake with Crispy Cornflake Crunch

Ingredients

• 2 cups flour, sifted
• 1 cup granulated sugar
• 1 cup butter, softened
• 1 cup peanut butter
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 units eggs, room temperature
• 1 cup strawberry jelly

• 3 cups cornflakes, crushed
• 1 cup brown sugar
• 1 cup melted butter

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 02
   In a large bowl, cream together the softened butter, peanut butter, and granulated sugar until light and fluffy.
3. 03
   Beat in the eggs one at a time, followed by the milk, mixing until well incorporated.
4. 04
   In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, blending until smooth.
5. 05
   Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
6. 06
   Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely.
7. 07
   For the cornflake crunch, combine the crushed cornflakes, brown sugar, and melted butter in a bowl. Spread the mixture on a baking sheet and bake for 10 minutes until golden and crispy.
8. 08
   Once the cakes are cooled, spread a generous layer of strawberry jelly on top of one cake layer. Place the second layer on top, pressing gently.
9. 09
   Frost the top and sides of the cake with additional peanut butter or your choice of frosting.
10. 10
    Sprinkle the crispy cornflake crunch over the top of the cake, pressing lightly to adhere.