Make this PB&J cake to celebrate the start of the school year.

What better way to celebrate the start of the school year than with cake? And not just any cake, but one in the shape of a peanut and butter jelly sandwich? This oversized pb&j will delight sweet tooths of any age. How to do it? Spread some peanut butter and your favorite jam between two layers of white cake.

No special pan or equipment is needed for this sweet treat. Instead, use a 9-inch-square cake pan to bake this perfect replication of sandwich bread.

Note: You are going to need to trim the top of the cake to show off the white cake as white sandwich bread, but keep the browned edges. This will help it to look super realistic as sandwich bread. If you want your sandwich to look like it's got wheat bread, use a spice cake mix. Yu-hum!!!

Now, it's your turn. Go. Bake.

Ingredients:

• 4 ounces of unsalted butter at room temperature, plus more for the pan
• All-purpose flour for the pan
• 1-18.25 box white cake mix or spice mix + ingredients required for this
• 1 cup creamy peanut butter
• 1 1/2 - 2 cups confectioners' sugar
• 2-3 tablespoons of milk
• 3/4 grape jelly or favorite jam

Directions:

1. Butter and flour a 9-inch-square cake pan.
2. Make the cake mix and fill the pan three-quarters full. (You will have batter left over.)
3. Bake at 350F for 30-35 minutes or until a toothpick comes out clean.
4. Let the cake cool in the pan for ~10 minutes and then turn it out onto a rack to let it cool completely.
5. Transfer the cake to a cutting board or work surface.
6. Trim off the top using a serrated knife, then slice the cake in half horizontally.
7. In a separate bowl, beat the butter and peanut butter with a mixer until smooth.
8. Alternate adding the milk and the confectioners sugar, beating after each addition, until the frosting is fluffy and smooth.
9. in another bowl, whisk the jam until it is loose and spreadable.
10. Spread a thick layer of peanut butter frosting on the bottom cake half.
11. Spread the jam on top of the peanut butter frosting, making sure to reach the edges.
12. Top with the remaining cake layer.
13. Cut the cake in half diagonally and transfer to a serving plate.
14. Separate the halves slightly to show the filling.