Make pound cake according to directions.
Pour onto cookie sheet.
Bake according to box directions.
When complete, spread peanut butter over cake.
Place in oven approximately 3 minutes (until peanut butter is slightly melted).
Then pour chocolate chips over cake and spread evenly.
(For easier spreading, place cake in oven until chips are softened.)
Freeze around 2 hours.
Beat the eggs; add sugar.
Then add flour and vanilla.
Scald the milk and melt margarine in the milk and add to the other ingredients.
Pour into greased jelly roll pan.
Bake 20 minutes at 350\u00b0.
Spread peanut butter on cake while its hot.
Cool.
Beat egg.
Add rest of ingredients and mix.
Grease large sheet pan.
Bake at 350\u00b0 for 15 to 17 minutes (no longer, cake will not brown).
Remove cake from oven; wait 1 minute and spread with peanut butter (the heat from the cake will melt peanut butter and make it easier to spread).
Refrigerate until cake is cooled.
Melt chocolate and spread on top of peanut butter.
Score chocolate while still soft (for size of cuts).
Refrigerate.
Preheat oven to 350\u00b0.
Make cake according to directions. Spread peanut butter on top of both layers, then spread icing all over the cake.
Beat eggs until nice and yellow.
Add other cake ingredients, except peanut butter and beat well.
Spread batter onto greased 12x15-inch cookie sheet, and bake at 350 degrees for 12-15 minutes.
Remove from oven and spread with peanut butter while still hot.
When cool, frost with icing.
To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.
Bake cake on cookie sheet for about 20 minutes or until done. Cool cake.
Soften peanut butter in microwave and spread over cake.
Set cake in refrigerator until cold, then melt chocolate in microwave and add teaspoon of Crisco to chocolate.
Stir well. Spread chocolate over cold cake.
Beat eggs well.
Add sugar and oil.
Beat well.
Add flour, baking powder, salt and milk.
Beat well.
Pour into a large greased cookie sheet with an edge.
Bake 18 minutes at 350\u00b0 or until golden.
Melt peanut butter plus margarine in double boiler. Pour over hot cake.
Melt Hershey bars and oil.
Pour over hot peanut butter.
Spread with a spoon.
Be careful not to mix with peanut butter.
Let cool.
Refrigerate until chocolate sets.
Beat eggs until lemon colored.
Add vanilla, salt, flour, sugar, milk, baking powder and butter.
Mix all together.
Grease cookie sheet with butter; pour batter in and bake at 350\u00b0 for 15 minutes.
While cake is still warm, spread top with peanut butter. Refrigerate for 1 hour.
Melt Hershey bar; put on top of peanut butter.
Refrigerate until hard.
Beat eggs with electric mixer until thick and lemony. Gradually add sugar.
While beating, add milk and vanilla.
Blend dry ingredients into egg mixture.
Pour into greased and floured 13 x 15-inch jelly roll pan or a large cookie sheet.
Bake at 350\u00b0 for 15 to 20 minutes.
Spread 1 cup of peanut butter over hot cake.
Cool thoroughly before covering with melted chocolate chips.
Refrigerate until hard.
While cake is hot, spread peanut butter on top.
Put in refrigerator to cool.
Melt Hershey bar and spread on top of cake. Put back in refrigerator for icing to harden.
Beat together the sugar, oil, eggs and vanilla.
Add the flour, salt, baking powder and milk.
Beat well.
Spread into a greased jelly roll pan.
Bake at 350\u00b0 for 25 minutes.
Put the peanut butter on the hot cake in 6 small mounds to soften.
Spread across the cake.
Refrigerate.
Melt the Hershey bar with the shortening in a double boiler.
Spread it on the cold cake.
Cut in squares.
Mix first 6 ingredients well and pour into a greased and floured jelly roll pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Spread 1 cup warm melted peanut butter over hot cake.
Cool completely. Melt one 12 ounce bag of semi-sweet or milk chocolate chips.
Pour over cooled cake.
Cool and cut into squares.
Mix all ingredients thoroughly and pour into greased and floured cookie sheet (15 x 12-inch, a little bigger than normal; one about size you'd use for Texas Sheet Cake).
Bake at 350\u00b0 for 15 to 20 minutes.
Take from oven.
Let stand 3 to 5 minutes. While still hot, drop in dabs of peanut butter and spread as soon as it starts to soften.
Then put 4 to 5 Hershey chocolate bars over top of peanut butter.
Spread when softened.
Mix first 3 ingredients by hand. Add flour and baking powder. Bring margarine and milk to boil to melt margarine.
Add.
Bake 25 minutes at 350\u00b0.
Spread peanut butter over hot cake.
When cooled, melt Hershey bar and pour over peanut butter.
Grease and flour a jelly roll pan.
Cream eggs and sugar; add milk and vanilla.
Add dry ingredients and mix well.
Bake at 350\u00b0 for 15 to 20 minutes.
While hot, spread with peanut butter; cool. Melt chocolate bar and pour over cake.
Preheat oven to 350\u00b0F.
Heat and mix milk and margarine, then set aside.
Mix all the other ingredients in separate bowl.
Add milk mixture to ingredients.
In wax paper lined (8.5x10-inch) pan pour mixture.
Bake for 25 minutes.
Spread with peanut butter.
Refrigerate for a few hours.
Melt chocolate chips and spread on top of cooled cake.
Cool till chocolate is firm.
ith vegetable oil.
For cake,Place cake mix in a large
side.
Melt 1 cup butter or margarine in a heavy
Prepare yellow cake as directed.
Cool.
Spread peanut butter over cake.
Combine cocoa and butter and boil for 1 1/2 minutes. Pour chocolate over peanut butter.
Sprinkle with nuts.
Heat oven to 350\u00b0. Grease and flour oblong pan, 13 x 9 x 2-inches. In large mixer bowl, blend sugar, peanut butter and cake mix on low speed until crumbly. Reserve 2/3 cup crumb mixture; set aside. Blend remaining crumb mixture, the eggs and water on low speed until moistened, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spread batter in pan. Sprinkle reserved mixture over batter. Sprinkle chocolate chips and nuts over top. Bake 40 to 45 minutes or until toothpick in center comes out clean.