Peanut Butter Candycakes

• 4 large eggs (room temperature)
• 2 c. sugar
• 1 c. milk
• 1 1/2 tsp. vanilla
• 2 c. flour
• 2 tsp. baking powder
• pinch of salt
• 1 c. creamy peanut butter
• 1 (8 oz.) milk chocolate Hershey bar, melted

1. Beat eggs with electric mixer until thick and lemon colored. Gradually add sugar, milk and vanilla.
2. Stir together the flour, baking powder and salt.
3. Blend these ingredients into egg mixture. Pour batter into a jelly roll pan (10 x 15-inch) sprayed with Pam or Baker's Joy.
4. Bake at 350u0b0 for 15 to 20 minutes, or until cake tester comes out clean.
5. While cake is still hot, spread peanut butter evenly over top of cake.
6. Let cool thoroughly, then spread melted Hershey bar over peanut butter.
7. Refrigerate until firm.

eggs, sugar, milk, vanilla, flour, baking powder, salt, peanut butter, milk chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=595864 (may not work)