Peanut Butter Tandy Cake

For the cake

• 1 1/2 cups sugar
• 2 tablespoon vegetable oil
• 2 tablespoons butter, softened
• 4 eggs
• 1 tablespoon vanilla extract
• 1 cup milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder

For the topping

• 1 12-ounce bag chocolate chips
• 1 cup smooth peanut butter, softened

Preparation

1. Preheat the oven to 350˚. Grease a 15x10 baking pan.
2. Combine sugar, oil, and butter in a large bowl until just combined. Add in eggs one at a time. Add vanilla and milk and combine.
3. Mix together flour and baking powder. Add to sugar mixture.
4. Pour batter into pan and bake for 20 minutes or until just beginning to brown.
5. Spread peanut butter over hot cake. Allow cake to cool completely.
6. Melt chocolate chips by 30 second intervals, stirring each time the microwave ends. Or use a double boiler to gently melt the chocolate. Do not overheat chocolate chips.
7. Spread melted chocolate over peanut butter.
8. Cut into small squares before chocolate cools completely. Once cut you can refrigerate to speed up the chocolate setting process.