Peanut Butter and Jelly Sandwich Cake

Ingredients:

• 165g unsalted butter, room temperature, plus extra for greasing the pan
• Flour to dust the pan
• 1 package (500 g) of dry white sponge cake mix + necessary additional ingredients
• 1 cup creamy peanut butter
• 1.5 - 2 cups powdered sugar
• 2 - 3 tablespoons of milk
• 3/4 cup grape jam

Preparation:

1. Grease a 22cm square cake pan with butter, line it with parchment paper, grease it again with butter, and dust it with flour. Knead the dry mixture into a dough ball and fill the pan three-quarters full (you'll have some dough left over). Bake at 350°F (170°C) until a toothpick inserted into the cake comes out clean, 30-35 minutes.
2. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely. Transfer the cake to a work surface. Trim the top with a serrated knife, then cut the cake in half horizontally.
3. Using a mixer, beat the butter and peanut butter until smooth. Add the powdered sugar and milk alternately, beating after each addition, until the glaze is fluffy and smooth. In another bowl, beat the grape preserves until they become more liquid.
4. Spread a thick layer of peanut butter frosting over the bottom half of the cake.
5. Spread grape jam over the peanut butter glaze to the very edges. Top with the other half of the cake.
6. Cut the cake in half diagonally and transfer it to a serving platter. Separate the halves slightly to expose the filling.