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Instructions |
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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.
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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.
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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.
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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!!
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Originally Submitted
4/10/2011
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