Serves: 8
Total Calories: 787

1 box yellow (lemon) cake mix
3/4 to 1 cups raspberry jam or your choice
1 (10-ounce) package peanut butter chips
4 to 5 tablespoons milk
1 (16-ounce) container white frosting

Preheat oven to 350 degrees.

Bake the cake in 2 round pans according to box directions. When cool, cut the cakes in half horizontally. Spread the jam on top of 3 layers, but not the top layer. Stack and create a 4-layer cake.

In a small saucepan, combine the peanut butter chips and milk, melting and stirring over medium-low heat until smooth. Remove from heat and combine this mixture with the frosting in a large bowl. Beat until thoroughly combined. Spread this icing over the top and sides of the cake.

Nutritional Facts:

Serves: 8
Total Calories: 787
Calories from Fat: 178

More Recipes from the Peanut Butter Sweets Cookbook:
Peanut Butter Pound Cake
Peanut Butter Malted Cake
Peanut Butter and Jelly Cake
Peanut Butter Cheesecake
Luscious Lava Cake
Mud Slide
Deep South Peanut Butter Pie
My Oh My, Peanut Butter Pie
Peanut Butter Vanilla Pie
Faux Moo Pie
Heath Bar Pie
Peanut Butter Chess Pie
Fluffy Dream Pie