Description
Baked in a 10×15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it’s worth it! It tastes so good!
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 2 tablespoons margarine
- 1 ¼ cups peanut butter
- 2 pounds milk chocolate candy bar, chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan. Sift together the flour and baking powder; set aside.
- In a large bowl
- combine eggs
- sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes
- or until it begins to bubble. Stir into batter.
- Pour batter into 10×15 inch pan. Bake in the preheated oven for 20 to 25 minutes
- or until a toothpick inserted into the center of the cake comes out clean.
- When cake is cool
- plop peanut butter all over and spread evenly to the edges. Refrigerate to set
- about 1 hour.
- In a microwave safe dish
- melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 2 hrs 20 mins
Servings: 16