Peanut Butter Picnic Cake

From Kraft. I am have been making this recipe for years. It is one of our favorite cakes. It is NOT a light fluffy boxed mix cake. Slightly heavy but moist. I have always used homemade freezer strawberry jam

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2  cups flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1⁄2 cup margarine
• 1 1⁄3 cups sugar
• 1⁄4 cup peanut butter
• 2  eggs
• 1  teaspoon vanilla
• 1  cup milk
• 1 (284 ml) jar  strawberry preserves, divided
•  frosting
• 1⁄4 cup margarine
• 1⁄4 cup  kraft peanut butter
• 1  teaspoon vanilla
• 1  dash salt
• 2 1⁄2 cups  sifted icing sugar
• 3  tablespoons milk

Directions

1. HEAT oven to 350°F (180°C).
2. MIX flour, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in peanut butter, eggs and vanilla. Add flour mixture alternately with the milk, beating until well blended after each addition.
3. POUR into two greased and floured 8 or 9-inch (20 or 23 cm) layer pans. Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean.
4. COOL 10 minutes; remove from pans to wire racks. Cool completely.
5. SPREAD one layer with 2/3 cup (150 mL) preserves; top with remaining layer.
6. Frosting.
7. BEAT margarine; blend in peanut butter, vanilla and salt.
8. ADD icing sugar alternately with milk, beating until light and fluffy.
9. FROST with Peanut Butter Icing. Decorate with remaining preserves. Makes 10 to 12 servings.