Tandy+Cakes

Liz Thompson Tandy Cakes- In large bowl, mix: 2 cups of flour 2 cups of sugar pinch of salt 1 tsp. baking powder In small bowl, mix: 4 large eggs 1 cup milk 2 tbsp. oil 1 tsp. vanilla First, butter an 11 by 17 cookie tray Then mix both bowls together with a wire wisk. Pour into a buttered pan Bake for 17-18 minutes at 350 degrees While still hot, spread with peanut butter (2/3 of an 18oz. jar) Then place in freezer for about 35 minutes While cake is chilling, melt at least 10-11 oz. milk chocolate in a double boiler When cake is ready, spread the chocolate over the top. After cake is finished, let the chocolate set before you cut it into portions. TIPS: remember to butter the pan and use wire wisk - not your mixer. peanut butter should not be at all soft before you pour the chocolate