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Tandy Cakes Recipe

   
 

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     Tandy Cakes

Category   Desserts - Breads
Sub Category   None

Ingredients
4 eggs
1 tsp vanilla
pinch of salt
2 c. sugar
1- 1 1/2 c. Jif p. butter
2 c. flour
2 tsp melted margarine
2 tsp baking powder
1 c. milk
 
8 oz milk chocolate ( I use Wilbur or Symphony)

Instructions
Beat eggs until lemon color. Add all other ingredients EXCEPT Jif and chocolate. Bake on greased large barpan or jellyroll pan (12 X 18) at 350 for 15 minutes.
Plop amounts of Jif all over hot cake. Once they start melting, spread to edges. Cool cake then refrigerate to set up the peanut butter.
Once the peanut butter is set, melt chocolate in microwave safe dish 20 seconds at a time, stirring at each interval, until melted. Spread over peanut butter. Cut immediately with sharp knife.
Once chocolate chills, remove each piece and place in airtight container. Separate layers with piece of wax paper. Keep uneaten cakes in refrigerator (Mine don't usually last that long). Enjoy!!


Originally Submitted
4/10/2011





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