Peanut Butter Tandy Cakes

There are two different versions of this recipe floating around our office. One recipe yields a light, fluffy cake version, while the other yields  a more thin and condensed version. I’m posting the latter recipe, which I’m partial to 🙂

2 eggs
1 tsp. vanilla
2 c. sugar
1 c. oil
2 c. flour
2 tsp. baking powder
dash of salt (I’m Dash . . . the dash . . .)
1 c. milk
1 Hershey bar
1 T oil
1 jar of melted PB

Heat oven to 350
Beat together eggs, vanilla, sugar and oil.
In a separate bowl, combine dry ingredients
Add dry ingredients to eggs & sugar mixture, alternately, with 1 cup of milk
Bake for 25 minutes (No longer) be careful not to over bake!
As soon as it is out of the oven, coat with a layer of melted, soft PB (microwave it for a little)
Melt Hershey bar with 1 T oil (I always like to double the chocolate topping part: 2 Hershey bars & 2T oil . . . depends how big your Hershey bars are, though)
Pour on the top and spread quickly.
Cool before slicing.

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