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
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.
