TANDY CAKE

        This cake is an AWESOME treat to create for any occasion & you really do not need a reason to whip up a cake that is peanut butter & chocolate do you? OF COURSE NOT! Go ahead & make this perfect marriage of chocolate & peanut butter but do not expect it to last very long! It will be gobbled up right before your eyes!

4 Eggs
1 TSP Vanilla
2 Cups Sugar
2 TSP Vegetable Oil
2 Cups Flour
2 TSP Baking Powder
1/2 Tsp Salt
1 Cup Milk
1 & 1/2 LBS. Wilburs Melting Chocolate Wafers ( Dark Chocolate) or any chocolate you wish
2 Cups Peanut Butter
1 TBS Shortening

Beat eggs, vanilla, sugar & oil together until creamy & thick. Mix flour, baking powder & salt together. Add slowly into the egg mixture alternating with some of the milk beating on low speed with a mixer. beat well. Grease & flour a 10x15 cookie sheet with a deep edge. Pour in batter & bake 25 minutes at 350 degrees preheated oven. Remove once baked & spread with the peanut butter while cake is hot. Place cake in freezer until peanut butter is hard. If you can't fit it in your freezer just refrigerate until it hardens the peanut butter. Once peanut butter is hard melt chocolate with the shortening  in a double boiler. If you do not have a double boiler put chocolate in a deep pot then place that pot over another pot that has water simmering it serves as a double boiler. Stir chocolate to keep smooth. Once melted, pour chocolate over the surface of your cake smoothing it over the surface. Let cake & finish setting up. Cut into squares to serve!