<3 PEANUT BUTTER TANDY CAKE <3

4 eggs

2 cups sugar

2 cups flour

2 tsp vanilla

1 cup scalded milk

4 Tbl butter (2 tbls for the cake and 2 for the chocolate frosting)

12 oz Peanut Butter

12 oz Hershey’s Chocolate bars

Preheat oven to 350 Degrees

Butter and flour 15 ½ x 10 ½ pan (I used a Jelly Roll Pan)

In a large bowl, Beat until smooth the 4 eggs and 2 cups sugar.

Add 2 cups flour and 2 tsp vanilla

Mix in the 1 cup scalded milk with 2 Tbl butter

Beat until smooth

Bake 350 deg 20 min

Remove cake from oven. Immediately spread 12 oz peanut butter evenly on top of cake

Cool 3 to 4 hours DO NOT REFRIGERATE

MELT: 12 oz Hershey bars and 2 tbl butter over hot water bath (not boiling).

Cook slightly (only until chocolate is melted). Spread melted chocolate mixture on top of peanut butter.

Cool until chocolate is set. Can now be refrigerated.

Cut in small squares and serve.

Hints:

Start heating milk and butter before starting cake

Bars are easier to cut if you take them out of the refrigerator and let them warm up before cutting.

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