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Peanut Butter Tandy Cake Recipe

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This recipe for Peanut Butter Tandy Cake, by , is from Smith Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lois Smith

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, beaten to lemon color
1 c. milk
2 Tbsp. oil
1 tsp. vanilla
2 c. sugar
2 c. flour
1 tsp. baking powder
1/8 tsp. salt
1 c. peanut butter
8 oz. Hershey candy bar, plain

Directions:
Directions:
Combine eggs, milk, oil and vanilla. Combine sugar, flour, baking powder and salt. Mix two groups until blended. Bake in greased 10x15 cookie sheet (with sides) at 350 for 15-20 minutes. Spread the peanut butter on hot cake.
Freeze 1/2 hr.
Melt Hershey bar in double boiler. Spread evenly on frozen cake. Refrigerate.

Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
1 1/2 hr, including baking and freezing.
Personal Notes:
Personal Notes:
Very good for picnics and family gathering.

 

 

 

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