Peanut Butter Cakes

Peanut Butter and Chocolate what a great combination.  Whoever came up with these two flavors together
 is a G-E-N-I-O-U-S!  If you like peanut butter, you love a peanut butter cup.  Growing up, these were best from the freezer in the summer, frozen solid so they would melt in your mouth on a hot day.  We also had a bakery that made peanut butter cupcakes called Tandy Takes.  I don't know what that name meant, but they were so good.  This cake is similar to those cupcakes, and a peanut butter cup, with the flavors of peanut butter and chocolate all wrapped up in one.  Enjoy! The recipe is below.

 Some of the ingredients and sifting the flour and baking powder.

 Beating the eggs, sugar and vanilla.  The milk and butter, ready to be melted.

 Light yellow batter, and spray that pan!  A jelly roll pan is a baking sheet that has higher sides for baking cakes.

 Batter in the pan ready to be baked.  And baked and out of the oven.

Choosy mothers choose JIF, my favorite peanut butter!  Spread it all over the top of the cake.

 Chop up that chocolate.

 And get it melting, and spread it all over that peanut butter. 

OH yeah!  Moist yellow cake, peanut butter and chocolate = YUMMY!

Peanut Butter Tandy Cakes

Bakers Joy

2 cups flour

1 teaspoon baking powder

1 cup of milk

2 tablespoons of butter

4 eggs

2 cups of sugar

1 teaspoon vanilla

1 cup of JIF Peanut Butter

2 Large Size Plain Milk Chocolate Hershey Bars, chopped

Preheat oven to 350 degrees.  Spray a 10 x 15 inch jelly roll pan with Bakers Joy, or grease and flour the pan.  Sift together the flour and baking powder, set aside.  Measure the milk in a microwave safe glass or plastic measuring cup and add the 2 tablespoons of butter.  Microwave for 2 minutes or until butter is melted, set aside.

In a large bowl, combine the eggs, sugar and vanilla.  Beat on high speed until it is a light yellow color. Gradually add the flour and beat after each addition.  Stir the milk mixture into the batter.

Pour the batter into the prepared baking pan.  Bake for 20 - 25 minutes or until a cake tester or toothpick, inserted comes out clean.

When cake is cooled, spread the peanut butter evenly all over the top and to the edges of the cake. Refrigerate until it is set, about 1 hour.

In a double boiler set up (a pan of water with a bigger bowl on top), melt the chocolate and then spread evenly over the top of the peanut butter layer and to the edges.  Refrigerate again so the chocolate hardens.

Cut into squares and serve (it's easier to cut them by dipping a knife in very hot water.  Wipe off excess water then cut). Makes 16 squares.