Bring eggs, butter, milk, and peanut butter to room temperature before mixing to ensure proper emulsification and a lighter, more uniform cake crumb structure.

Melt the Hershey bar in a double boiler or microwave in 15-second intervals, stirring between each, to prevent scorching and achieve a smooth, glossy coating for the frosting layer.

Warm your peanut butter slightly before mixing to achieve a creamy, easily spreadable frosting that won't tear or crack the delicate cake layers during assembly.

Sift flour, baking powder, and salt together at least twice to incorporate air and prevent lumps, resulting in a tender, evenly-textured cake that rivals the commercial Tastykake version.

Allow the cake to cool completely on a wire rack for at least one hour before applying the peanut butter and chocolate frosting to prevent melting and ensure clean, professional-looking layers.