Pre-heat the oven to 350 degrees F. Grease a 10×15 inch baking dish with non-stick spray.

Combine 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda in a bowl. Place the bowl aside.

Mix together 4 eggs, 2 cups of granulated sugar, and 1 tsp of vanilla extract in another large mixing bowl.

Beat the mixture on high speed until a foam appears like lemon juice.

Put 1 cup milk with 2 tablespoons of butter in the microwave and heat for 2 minutes or until it begins to bubble.

Beat the egg mixture for one minute with the milk mixture. Beat the prepared flour mixture in two or three batches at high speed until you get the perfect batter.

Cook the baking pan for 20 minutes to 25 minutes in the preheated oven. Use a toothpick to check whether the cake is fully cooked. The toothpick should come out clean.

Cool the cake on a wire rack. Put 1 1/4 cups of peanut butter on top with the edges evenly spaced after it’s cooled. Refrigerate for about an hour.

Spread the chocolate evenly over the peanut butter layer after melting it in the microwave. Let it harden over time in the fridge.