2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 ¼ cups peanut butter
2 kilos milk chocolate sweet bar, chopped
Preheat oven to 350 levels F (175 tiers C). Grease and flour a 10×15 inch pan. Sift collectively the flour and baking powder; set aside.
In a giant bowl, mix eggs, sugar and vanilla. Beat on excessivevelocity of an electric powered mixer tillmild and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about two minutes, or till it starts offevolved to bubble. Stir into batter.
Pour batter into 10×15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or till a toothpick inserted into the core of the cake comes out clean.
When cake is cool, plop peanut butter all over and unfold evenly to the edges. Refrigerate to set, about 1 hour.
In a microwave protected dish, soften chocolate and unfold evenly over peanut butter layer. Refrigerate to enable chocolate to harden.