"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Peanut Butter Tandy Cake Recipe

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This recipe for Peanut Butter Tandy Cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
White, Hilda
Added: Friday, October 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
1 cup milk
2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder


1 large jar plain or chunky peanut butter



Icing:

1 stick margarine
6 Tbs milk
3 Tbs cocoa
1 box 10X sugar
1 tsp vanilla

Directions:
Directions:
1. Mix eggs, milk, sugar, vanilla, flour and baking powder, then beat for 3 - 4 minutes. Grease a cookie sheet 14" X 17". Pour batter onto cookie sheet and bake at 350F for 15 minutes.
2. As soon as you remove the cake from the oven, spread with the jar of peanut butter. Cool well, until peanut butter returns to its original firmness.
3. Make icing. Use 1 stick margarine melted in a sauce pan, add the milk and cocoa. Cook for 1 to 2 minutes. Add 10X sugar and remove from the stove. Beat until smooth. Add 1 tsp vanilla.
4. Spread chocolate icing on top of cooled peanut butter layer.

 

 

 

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