| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
|
|
-MARY WILSON BWVB02B |
| 1/2 |
|
Roll refrigerated peanut butter cookies |
| 6 |
oz |
Semi-sweet chocolate chips |
| 2 |
tb |
Margarine |
| 1 |
pk |
Yellow cake mix |
| 2 |
c |
Water |
| 1/2 |
c |
Chunky peanut butter |
| 3 |
|
Eggs |
INSTRUCTIONS
Heat oven to 350 degrees. Slice cookie dough into 1/8 inch slices. Press
on bottom and side of a tube pan making sure there are no area not covered
with dough. In small saucepan combine chocolate chip and margarine over low
heat, stirring constantly, until chocolate melts. Spoon over cookie dough,
spreading lightly up side.
In large bowl, blend remaining ingredients at low speed until moistened.
Beat 2 minutes at high speed. Pour into pan and bake at 350~F for 45 to 55
minutes or until toothpick inserted comes out clean. Cool upright 10
minutes. Invert onto rack and cool. Serves
12.
SOURCE: Tina Apana, Oxnard, CA, prize winning recipe appearing in The
Press-Courier and Ventura County Ad-Visor, September l985.
Posted to MM-Recipes Digest V4 #2 by Beynong@AOL.COM on Jan 3, 1999
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