---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Peanut Butter and Jelly Cake
  Categories: Cakes
       Yield: 8 servings
  
   2 1/2 c  Flour, all-purpose                1/3 c  Peanut butter
     2/3 c  Sugar                           1 1/4 c  Milk
       4 ts Baking powder                       3    Eggs
     1/2 ts Salt                                1 ts Vanilla extract
       1 c  Sugar, brown                      1/4 c  Peanut butter (layer)
     1/3 c  Shortening                        1/2 c  Jelly, red (layer)
 
 ------------------------------FLUFFY FROSTING------------------------------
     3/4 c  Sugar                             1/4 ts Salt
     1/4 c  Corn syrup, light                 1/4 ts Cream of tartar
       2 tb Water                               1 ts Vanilla extract
       2    Egg whites                     
  
   Sift together into mixing bowl flour, sugar, baking powder, and salt.  Add
   brown sugar, shortening, peanut butter and milk.  Beat 1 1/2 minutes. (With
   electric mixer, blend at lowest speed, then beat at a low speed.  Or beat
   225 strokes with a spoon.)  Add eggs and vanilla.  Beat 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; 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 unitl frosting holds deep swirls.
  
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