Homemade Tasty Kake
2 cups sugar
2 cups flour
2 tsp baking powder
4 eggs, beaten well
1 tsp vanilla
1 cup milk
Mix sugar, baking powder, and flour.
Add eggs, milk, and vanilla.
Bake in well greased cookie sheet at 350 degrees for 15 - 20 minutes.
--Use BF Crisco to grease the pan. It tastes better.
When done, remove from oven and spread a thin, but covering, layer of peanut butter over it while it's still warm. Make sure it's well covered with the peanut butter. Don't skimp, but don't overload it either. You can use crunchy or smooth. It's up to you.
Put it in the refrigerator for about 30 minutes to make sure it's properly cooled.
Chocolate icing for it.
In a sauce pan combine.
1 stick butter, or oleo, or BF Crisco
4 Tbsp cocoa
6 Tbsp milk
1 box 10x sugar
1 tsp vanilla
crushed nuts (optional)
Bring milk, cocoa, butter, oleo, or BF Crisco to boil.
-- If you can, put a metal bowl that won't warp on top of a pan of boiling water. Really helps avoid scorching and lumping.
Add the last of the ingredients.
Turn off the burner and remove the pan from the hot burner.
Let is sit for a couple of minutes to cool a bit.
Take the peanut butter covered cake out of the refrigerator and spread a thin, but covering, coat of the chocolate icing over it.
Once you're done, put it back in the refrigerator for another 30 minutes. After that, take it out and cut it into squares. You can leave it on the cookie sheet or wrap the individual squares in plastic wrap. The individually wrapped squares are much easier to store. Also, if you want to store it more than a few days, you can freeze the squares, and they're great to eat frozen too.
2 cups flour
2 tsp baking powder
4 eggs, beaten well
1 tsp vanilla
1 cup milk
Mix sugar, baking powder, and flour.
Add eggs, milk, and vanilla.
Bake in well greased cookie sheet at 350 degrees for 15 - 20 minutes.
--Use BF Crisco to grease the pan. It tastes better.
When done, remove from oven and spread a thin, but covering, layer of peanut butter over it while it's still warm. Make sure it's well covered with the peanut butter. Don't skimp, but don't overload it either. You can use crunchy or smooth. It's up to you.
Put it in the refrigerator for about 30 minutes to make sure it's properly cooled.
Chocolate icing for it.
In a sauce pan combine.
1 stick butter, or oleo, or BF Crisco
4 Tbsp cocoa
6 Tbsp milk
1 box 10x sugar
1 tsp vanilla
crushed nuts (optional)
Bring milk, cocoa, butter, oleo, or BF Crisco to boil.
-- If you can, put a metal bowl that won't warp on top of a pan of boiling water. Really helps avoid scorching and lumping.
Add the last of the ingredients.
Turn off the burner and remove the pan from the hot burner.
Let is sit for a couple of minutes to cool a bit.
Take the peanut butter covered cake out of the refrigerator and spread a thin, but covering, coat of the chocolate icing over it.
Once you're done, put it back in the refrigerator for another 30 minutes. After that, take it out and cut it into squares. You can leave it on the cookie sheet or wrap the individual squares in plastic wrap. The individually wrapped squares are much easier to store. Also, if you want to store it more than a few days, you can freeze the squares, and they're great to eat frozen too.