While still on the subject of my hometown of Brundidge, Alabama, I wanted to share a recipe that I recently made from Volume 3 of the "Brundidge Bites" Cookbook sponsored by the Brundidge Study Club. The recipe comes from the Peanut Butter Recipe Contest of 2004 - a contest that is held each year during the Peanut Butter Festival in the fall.
Reese's Cup Cake
1 box basic white cake mix
1/2 cup peanut butter
Mix cake mix as directed on box; add peanut butter, mix until creamy. Pour mixture into a greased 9 X 13 inch baking pan. Bake in a 350 degree oven until it tests done.
2 cups Hershey's Milk Chocolate Chips
2 1/2 cups peanut butter
Melt chocolate chips in double boiler on low heat. Add peanut butter and continue to stir until melted. Remove from heat and allow to cool. Once cool, ice the cake. Melt peanut butter and drizzle over cake.
Note: The icing on the cake in the photo was actually made with white chocolate chips (which is what I had on hand) and I didn't drizzle the peanut butter over it. Everybody loved it!