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Melt chocolate chips and 2 tablespoons margarine in top of double boiler or microwave oven; add Eagle Brand milk. Set aside. Mix remaining ingredients together. Put 1/2 of peanut butter mixture in bottom of greased and floured cake pan; pour chocolate mixture on top, then add second half of peanut butter mixture on top of chocolate. Bake at 350 ? for approximately 1/2 hour. This recipe comes from "Our Favorite Recipes" Our Lady of Peace Church, Mount Olivet, West Virginia. Recipe by: Judy Beabout, Mount Olivet, West Virginia Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan 31, 1998
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|Serving Size: 1 Serving (123g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 134 (44%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 282.2mg||87 %|
|Sodium 191.2mg||7 %|
|Potassium 330.9mg||9 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 30.1g|
|Protein 14g||20 %|
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Calories per serving: 305
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