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.