Friday, October 15, 2010

Tandy Cake

This recipe is from the CSC (Christian Servicemen's Center, Guam) cookbook that my mother-in-law put together; the focus of the Center has changed, but the recipes live on.

4 eggs
2 cups sugar
2 cups flour
1 teaspoon vanilla
1 cup milk, heated
2 tablespoons butter
1 (12 oz) jar creamy peanut butter
6 milk chocolate bars (such as Hersheys)

Beat together eggs and sugar. Add flour, vanilla, milk, and butter. Pour into greased 15X10X1 inch pan. Bake at 350 degrees for 20 minutes. While hot, spread with peanut butter. Lay chocolate bars on top to form a soft chocolaty frosting- do not spread. Cool completely, preferably overnight. Cut into bars. Yield, 18-20 servings.

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