Peanut Butter Tastykakes
4 eggs
1 tsp. vanilla
1 3/4 cup sugar
2 cups flour
2 tbsp. melted butter or margarine
2 tbsp. oil
1 cup milk
1 tsp. baking powder
12 oz. chocolate chips
Creamy peanut butter
Combine sugar, oil, melted butter.
Add eggs, mix well.
Add remaining ingredients except peanut butter and chips.
Mix well.
Spread batter into jelly roll pan.
Bake at 350 degrees for 20 minutes or until lightly browned.
Spread hot cake with layer of peanut butter (as much as you want).
Put cake in refrigerator to let peanut butter harden.
When set, melt chips and spread over the peanut butter.
Place cake back in refrigerator for 10 to 20 minutes.
Take out and score with knife for easier cutting.
Return to refrigerator to finish setting the chocolate. (Freezes well.)
4 eggs
1 tsp. vanilla
1 3/4 cup sugar
2 cups flour
2 tbsp. melted butter or margarine
2 tbsp. oil
1 cup milk
1 tsp. baking powder
12 oz. chocolate chips
Creamy peanut butter
Combine sugar, oil, melted butter.
Add eggs, mix well.
Add remaining ingredients except peanut butter and chips.
Mix well.
Spread batter into jelly roll pan.
Bake at 350 degrees for 20 minutes or until lightly browned.
Spread hot cake with layer of peanut butter (as much as you want).
Put cake in refrigerator to let peanut butter harden.
When set, melt chips and spread over the peanut butter.
Place cake back in refrigerator for 10 to 20 minutes.
Take out and score with knife for easier cutting.
Return to refrigerator to finish setting the chocolate. (Freezes well.)
