Cake Central › Recipes › Tandy Cake

Tandy Cake

Baked in a 10x15 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!

Tandy Cake

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 1/4 cups peanut butter 2 pounds milk chocolate candy bar, chopped

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 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 10x15 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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Cake Central › Recipes › Tandy Cake