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Peanut Butter Tandy Cakes

Ingredients
  • 2 cups flour
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1 Tablespoons baking powder
  • 2 teaspoon butter or margarine
  • pinch of salt
  • 1 Hershey milk chocolate bar (the big ones)
  • 1 big jar of creamy peanut butter (you can use crunchy if you would like)

Directions

Melt butter and milk set aside to cool. Grease and flour cookie sheet (15 1/2 x 10 1/2 x 2 inch).

Mix the rest of ingredients with milk and butter mixture. Mix well pour into pan. Bake at 350 degrees F for 20-25 minutes or until tooth pick comes out dry.

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When done and still hot, spread jar of peanut butter over cake. Chill until firm.

Melt Hershey bar and spread over the top of chilled cake. You can chill it or not it's up to you (I don't)

By Joanne from Kingston, PA

Comments

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October 14, 20110 found this helpful

Since the peanut butter is in the topping, to sub chocolate for it, u may have to add some butter or oil to it, since the peanut butter would make the topping spreadable. If you do add coconut to the batter, don't make it sweetened as you would have to reduce the sugar to compensate.

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