Peanut Butter Tasty Cake

  • Yield: 16 servings


1cup milk
2teaspoons margarine
4-- eggs
1teaspoon vanilla extract
2cups sugar
2cups all-purpose flour
2teaspoons baking powder
2cups peanut butter
2cups (12 ounces) milk chocolate chips


  1. Combine the milk and margarine in a small saucepan.  Heat until bubbles begin to form around the edge of the pan.  Do not boil.  Combine the eggs, vanilla and sugar in a mixing bowl and beat until blended.  Add the flour and baking powder and mix well.  Stir in the milk mixture.  Pour into a greased and floured 10×15-inch baking pan.  Bake at 350F for 20 minutes or until the cake springs back when lightly touched.  Spread the peanut butter over the hot cake.  Chill in the refrigerator or freezer until the peanut butter hardens.  Melt the chocolate chips in a small saucepan over low heat.  Spread over the peanut butter.  Cut into squares while the chocolate is still warm.

Recipe reprinted with permission from the Junior League of Tyler Texas, Inc. Ring Around the Rosie, A Collection of Children’s Recipes (Tyler, Tx., 2007).