PEANUT BUTTER TANDY CAKE
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 – 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. Enjoy.
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.