Melt together
4 sticks margarine (Imperial)
4 tbls Hersheys cocoa
2 cups peanut butter (creamy)
4 tsp vanilla
Turn to LOW heat
Slowly mix 2 lbs powder sugar – keep stirring until smooth and creamy (might need to add a little extra powder sugar)
Pour in a cake pan
Put in fridge.
Ready to eat in 2 hours
