This cake really tastes just like a peanut butter and jelly sandwich. It will transport you to elementary school, siting in the cafeteria chatting with your lunch buddies. I am going to be honest, I want to eat this frosting by the bowl full, it tastes like liquid Reese's Pieces. The recipe for the frosting is from Ina Garden, so I am not taking credit but I wish I could.
Bake cake according to box instructions (use the 9 inch cake pans) and let cool.
In medium bowl place sugar, butter, peanut butter, salt and vanilla and mix with electric mixer on medium-low speed until mixture is creamy.
Add cream and scrap the sides of the bowl to ensure all ingredients are well mixed.
Beat on high until frosting is smooth.
To fill the center of the cake with fruit spread cut a thin layer of the cake off so it is level and spoon the fruit spread in the center spreading evenly and leaving 1/2 inch from the edge of the cake.
Put the second layer of cake on top and press lightly down.
To ensure the frosting goes on smoothly, get a cake spatula and spread a thin layer of the frosting over the cake to seal it.
Place in refrigerator for two hours.
Thickly frost the cake, the more the better I say! Sprinkle with peanuts and enjoy.
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Preheat oven to 350 degrees F.
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
Before serving let stand for 15 minutes.
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.