Peanut Butter Tandy Cakes - cooking recipe

Ingredients

2 c. granulated sugar
2 tsp. oil
4 eggs
1 tsp. vanilla
2 c. flour
dash of salt
2 tsp. baking powder
1 c. milk
12 oz. peanut butter
1 (8 oz.) Hershey chocolate bar
1 tsp. Crisco

Preparation

Preheat oven to 350\u00b0.
Grease and flour a jelly roll cake pan (9 x 13-inch).
Beat together sugar, oil, eggs and vanilla. Slowly add flour, salt, baking powder and milk.
Bake for approximately 25 minutes. While cake is hot, spoon peanut butter, in small amounts, over cake.
Place cake in freezer until peanut butter has hardened.
Melt Hershey chocolate bar with Crisco in microwave.
Spread chocolate over cooled cake.
After chocolate has hardened, cut into squares.