Peanut Butter Tandy Kakes
Family Tested & Approved
Scald milk & butter (bring almost to a boil) set aside.
Sift flour, salt, baking powder, sugar. Add eggs and vanilla. Mix well.
Pour milk into batter. Mix slowly till combined (it will splash) .. then mix for 2 minutes.
Pour into greased Jellyroll pan. Bake at 350 for 20-25 minutes. Cake will be slightly brown around the edges.
COOL. (DO NOT REMOVE FROM PAN). When cake is completely cool, spread Peanut Butter over cake. Refridgerate for 15 minutes.
Melt Choc Chips and spread over peanut butter. Cut into small squares & refrigerate until choc hardens. Cut again.
Store in tupperware layered with waxed paper.