Best Peanut Butter And Jelly Ice Cream Cake With Angel Food Cake Recipes

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PEANUT BUTTER 'N' JELLY CAKE



Peanut Butter 'N' Jelly Cake image

I made this fun and flavorful peanut butter and jelly cake for my son's first birthday. He just turned 33, and he still has to have his favorite treat. Kids of any age have a hard time turning down peanut butter and jelly-especially when it comes tucked into cake and frosting! -Linda Graybill, Sebring, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1/4 cup peanut butter
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1/2 cup plus 1 tablespoon peanut butter
1-3/4 tablespoons vanilla extract
3 cups confectioners' sugar
4 to 6 tablespoons whole milk
3/4 cup grape jelly
Dry roasted peanuts, optional

Steps:

  • Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to peanut butter mixture alternately with milk, beating well after each addition., Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and peanut butter until smooth. Add the vanilla, confectioners' sugar and enough milk to achieve spreading consistency. , Place one cake layer on a serving plate; spread with jelly. Top with the remaining cake layer; frost top and sides of cake with frosting. Garnish with additional jelly and peanuts, if desired.

Nutrition Facts : Calories 434 calories, Fat 17g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 380mg sodium, Carbohydrate 67g carbohydrate (52g sugars, Fiber 1g fiber), Protein 6g protein.

ANGEL FOOD CAKE ROLL



Angel Food Cake Roll image

There's always room for dessert-especially when it's this eye-catching angel food cake roll. We like strawberry yogurt in the filling, but different flavors work well, too. -Joan Colbert, Sigourney, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 6

1 package (16 ounces) angel food cake mix
Confectioners' sugar
1 cup (8 ounces) strawberry yogurt
1 package (3.4 ounces) instant vanilla pudding mix
3 drops red food coloring, optional
2 cups whipped topping

Steps:

  • Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment., Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping. , Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing.

Nutrition Facts : Calories 243 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 427mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 0 fiber), Protein 4g protein.

PEANUT BUTTER AND JELLY SANDWICH CAKE



Peanut Butter and Jelly Sandwich Cake image

Provided by Food Network Kitchen

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 7

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

Steps:

  • Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
  • 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.
  • 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.
  • Spread a thick layer of peanut butter frosting on the bottom cake half.
  • Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
  • Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

PEACHY ANGEL FOOD CAKE ICE CREAM CAKE WITH BOOZY BERRIES



Peachy Angel Food Cake Ice Cream Cake with Boozy Berries image

Rum-spiked raspberries sneak into this dessert made with layers of angel food cake, peach sorbet, peach ice cream and lemon whipped cream frosting.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 12

Unsalted butter, for the pan
One 10 1/2-ounce angel food cake, cut into 1/2-inch slices
One 6-ounce container raspberries
1 tablespoon granulated sugar
1 tablespoon rum
1 quart peach sorbet, at room temperature
1 quart peach ice cream, at room temperature
2 cups heavy cream
3 tablespoons lemon curd
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup plain granola

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Put the berries, granulated sugar and rum in a medium bowl and toss to combine.
  • Scoop the sorbet onto the cake, packing it in tightly to make a solid layer. Add the berries in an even layer then scoop the ice cream over the berries. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

ANGEL FOOD CAKE AND LEMON SORBET ICE CREAM CAKE WITH LEMONY FROSTING



Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting image

Airy angel food cake and bright lemon sorbet make for a light and satisfying dessert.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 9

Unsalted butter, for the pan
One 10 1/2-ounce angel food cake, cut into 1/2-inch slices
1 quart lemon sorbet, at room temperature
1 quart vanilla ice cream, at room temperature
2 cups heavy cream
3 tablespoons lemon curd
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
Lemon zest, for serving, optional

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired.
  • Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

VANILLA, PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH JELLY WHIPPED CREAM FROSTING



Vanilla, Peanut Butter and Jelly Ice Cream Cake with Jelly Whipped Cream Frosting image

A childhood favorite combo comes alive again in this vanilla ice cream cake layered with peanut butter and jelly and topped with a jelly whipped cream frosting.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 10

Unsalted butter, for buttering the pan
8 to 10 brownies (2 1/2-inch squares)
1/2 cup peanut butter
1/2 cup grape jelly
2 quarts vanilla ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar
2 tablespoons grape jelly
1/2 teaspoon pure vanilla extract
Chocolate sprinkles, for sprinkling

Steps:

  • For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the peanut butter and jelly on top.
  • Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • For the grape jelly whipped cream frosting: Add the heavy cream, confectioners' sugar, grape jelly and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
  • Frost the top and sides of the cake with the whipped cream frosting. Decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

PEANUT BUTTER AND JELLY BUNDT CAKE



Peanut Butter and Jelly Bundt Cake image

This cake will satisfy any PB&J lover's sweet tooth. For a garnish upgrade, sprinkle honey-roasted peanuts on the top or decorate with halved raspberries.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 to 14 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 1/4 cups packed light brown sugar
1/2 cup smooth peanut butter
3 large eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk
1/2 cup raspberry, strawberry or grape jelly
4 tablespoons unsalted butter, melted
3 tablespoons smooth peanut butter
2 tablespoons confectioners' sugar

Steps:

  • For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl.
  • Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined.
  • Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely.
  • For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top.

PEANUT BUTTER AND JELLY CAKE



Peanut Butter and Jelly Cake image

Kiddo's love it and adults are REALLY surprised!! All the flavors you've loved your whole life! I created this cake for my kids and now their kids love it too. Great "carry" cake or fun Birthday cake for the PB&J lover.

Provided by cracker cook

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) box yellow cake mix
water
3 eggs
1/2 cup vegetable oil
1 (1/3 ounce) box grape Jell-O
3/4 cup grape jelly
1/2 cup butter (1stick)
1 cup peanut butter (crunchy or creamy)
2 1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350'F.
  • Grease sides and bottom of 13x9 pan.
  • In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
  • While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
  • When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
  • In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.

EASY BUTTERFINGER® CAKE



Easy Butterfinger® Cake image

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!

Provided by NATURALTES

Categories     Desserts     Chocolate Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 6

2 cups confectioners' sugar
½ cup butter, softened
4 egg yolks
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste

Steps:

  • Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
  • Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 45.4 g, Cholesterol 66.5 mg, Fat 16.9 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 11.6 g, Sodium 243.5 mg, Sugar 28.7 g

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