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27 - TandyKakes




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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27 - TandyKakes

(by Sarah Williams)

4 eggs
1 tsp. vanilla
1/8 tsp. salt
2 cups white sugar
2 cups cake flour (if you don't have cake flour, for every cup of cake flour called for in your recipe you can substitute one cup of all purpose flour but you have to take out 2 TBSP of the all purpose flour--means you will be using slightly less than 1 cup)
1 cup milk
2 TBSP butter or margarine
2 tsp. Calumet baking powder
1 cup peanut butter
1 8oz. Hershey's Chocolate candy bar

Using a mixer, beat eggs, vanilla, salt, sugar, butter, baking powder,
milk. Gradually add cake flour and beat until smooth. Pour on a
greased jelly roll pan (flat pan 15 1/2"x 10 1/2" x 1 1/8"). Looks
like a cookie sheet but with sides. Bake at 350 degrees for 15-20
minutes. Spread peanut butter on cake while still warm.

Cool the cake. Melt the chocolate bar and spread over the top with a
knife. Cut and eat.




 

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