Cooking Instructions
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Step 1
In a large mixing bowl, cream together the
Creamy Peanut Butter (320 g)
and the
Butter (80 g)
using an electric mixer, beat until well combined.
Step 2
Gradually add the
Powdered Confectioners Sugar (110 g)
, scraping down the sides of the bowl until all the sugar is incorporated. Add the
Milk (45 mL)
and continue to beat until well combined.
Step 3
Preheat the oven to 350 degrees F (180 degrees C).
Step 4
In a medium bowl, whisk together the
All-Purpose Flour (250 g)
,
Unsweetened Cocoa Powder (65 g)
,
Baking Soda (2 g)
,
Baking Powder (4 g)
, and
Kosher Salt (3 g)
.
Step 5
In a large bowl, using an electric mixer beat the
Unsalted Butter (1 stick)
and
Dark Brown Sugar (165 g)
, then add the
Egg (1)
and
Vanilla Extract (5 mL)
. Beat in the flour mixture in 3 additions alternately with the
Milk (240 mL)
beginning and ending with the flour.
Step 6
Using a 1⁄4 cup, scoop the batter onto a parchment-lined cookie sheet. Space them about 3 inches from each other as they spread.
Step 7
Bake for 13-15 minutes until they spring back when gently touched. Slide the parchment with the cakes onto a cooling rack and allow it to cool completely.
Step 8
Once cooled, gently lift the cakes off the parchment paper and spread about 2 tablespoons of buttercream onto the flat side. Spread a generous teaspoon of
Just Jan’s® Organic Strawberry Spread (65 g)
on top of the peanut butter and top with another cake.
Step 9
Serve with a glass of milk. You can also store them in an airtight container for 4-5 days.
