Peanut Butter Tandy Cake (r)

This is very much like the ones you can buy in the store, just better!!

Ingredients

1 cup milk

2 tbsp butter

2 cups flours

2 cups sugar

2 tbsp baking powder

1 tsp vanilla

1 egg

Peanut butter

1 lb Hershey bar or 14 small bars

Directions

Scald and cool milk and butter. Add flours, sugar, baking powder, vanilla and eggs. Mix all together and put in greased and floured 15x10 cookie (jelly roll) pan. Bake at (either 15 or 35 minutes, my recipe smudged right there). Cook completely then spread top with a light layer of peanut butter. (Honestly do as much as you want!!) Refrigerate 1 hour. Melt Hershey Bar and pour on cold cake, spreading evenly. (You can also use more chocolate!!)Refrigerate until chocolate hardens. Return to room temperature, cut into squares. Enjoy!!

What I did this weekend was took out the cake part of the recipe, and used a box cake. Then spread the peanut butter and chocolate. I found the box cake was higher then when my mom makes the cake with the recipe. You can experiment with it. I had to let the peanut butter sit on the cake for a minute to make it spreadable.

This turns out so good and yummy, I sometimes have one for breakfast!