3 eggs
3/4 cup vegetable oil
8 ounces semi-sweet chocolate pieces
1 cup brown sugar
1 cup peanut butter
1/4 cup butter flavored extract
1 (15 ounce) can crushed pineapple with juice
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat eggs until frothy. In a separate bowl, stir together oil and chocolate pieces. Mix thoroughly.
Spread batter into the bottom of a 9 inch round cake pan. Braid edges of the cake, and set aside. Place crust in two layers. Arrange cake on a baking sheet.
Bake in preheated oven for 45 minutes, or until set. Cool completely before removing from pan.