Tandy Cakes - cooking recipe

Ingredients

2 c. sugar
1 tsp. salad oil
1 tsp. vanilla
1/8 tsp. salt
4 eggs
2 c. flour
2 tsp. baking powder
1 c. milk
8 oz. peanut butter
12 oz. milk chocolate
1 Tbsp. Crisco

Preparation

Heat the peanut butter.
Spread over hot cake, then refrigerate for 1 hour.
Melt the milk chocolate and Crisco in a double boiler.
Spread this over the chilled peanut butter.
Chill for another hour and cut into squares to enjoy.