8 c. white granulated sugar
2/3 c. Hershey's unsweetened powdered cocoa
2 lg. cans evaporated Pet milk
2 sticks butter (1 c.)
2 tsp. vanilla extract
2 c. Jiff peanut butter (28 oz. jar) chunky or creamy

Butter a 13x9 inch cake pan. Set aside. Cook sugar, evaporated milk, cocoa and butter to soft ball stage. Note: Soft ball stage is when the sugar, evaporated milk, cocoa and butter come to a full rapid boil; continue cooking for only 10 minutes, stirring mixture constantly. Remove from heat and stir in vanilla extract and peanut butter. Stir well and pour into buttered cake pan. Let cool completely before slicing.