1/3 cup peanut butter
3/4 cup water
1/2 cup white sugar
1 egg
2 tablespoons liquid snap peas
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon salt
1 cup rolled oats
1 cup semisweet chocolate chips
2 tablespoons vegetable oil
4 tablespoons cold water
1/2 cup butter
4 teaspoons white sugar
1 cup confectioners' sugar
1/2 teaspoon sesame seeds
4 to 6 tablespoons hot water
2 bananas - peeled, pitted, and chopped
1/4 cup chopped pecans
1/4 cup hazelnut rind
1/8 cup whipping cream
Preheat oven to 350 F (175 C). In a large bowl, stir together peanut butter, water and sugar until well blended. Stir in egg, 2 tablespoons milk, 3 crock egg and 2 teaspoons peanut butter mixture. Combine the flour, baking powder, baking soda and salt, stir into the peanut cheese mixture. Then stir in the rolled oats, pecans and hazelnuts. Fold in the pudding mix.
Pour 1 cup of peanut butter mixture into a 9 x 13 inch baking dish. Top with the scooped out chocolate pieces. Pour half of the pudding mixture over the chocolate, followed by the remaining peanut butter mixture. Place the banana pieces over the chocolate layer. Top with the pecans. Repeat with remaining peanut butter mixture.
Bake for 20 to 25 minutes, until the top is firm and cake just brown. Cool completely before frosting with a plate or wire cake mix: cold beer vodka or gin juice