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!
Original recipe makes 1 – 10×15 inch pan
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
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PREP
15 mins
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COOK
25 mins
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READY IN
2 hrs 20 mins
Directions
- 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.
Nutrition
Calories: 617 kcal
Carbohydrates: 75.5 g
Cholesterol: 67 mg
Fat: 30.3 g
Fiber: 3.6 g
Protein: 13.1 g
Sodium: 198 mg