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!
- 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 1/4 cups peanut butter
- 2 pounds milk chocolate candy bar, chopped
1 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.
2 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.
3 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.
4 When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
5 In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
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