PB & J Something
This is another one of my sister’s recipes, so that means it’s somewhat healthy and that means I can’t reveal the actual recipe, because she didn’t even reveal it to me. So again, I must try my hardest to remember. Let’s begin!
Butter and flour an 8×8 inch square pan. Place the batter in. Then, using whatever jelly/jam you have (we had red raspberry jam), dollop little bits on top, and use a knife to swirl it around, creating a marbled effect. Spoon the jelly in different areas in order to cover all of the top. The more jelly you put in, the more moist the cake will be. But you don’t want too much or else, you’ll lose the peanut butter flavor.
This cake was really good! It was very moist. I don’t know what caused this, maybe we put just enough jelly to make it moist, but I think it’s also because my sister used oil instead of butter (which is what the original recipe called for). She wanted to be healthier. Well, the oil works because the sides, which didn’t have jelly on them, were really moist.
This was a really good snack and it was very easy to make! Now if you only had the exact measurements…