Tandy Cake recipe

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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

Nutrition Info

616.5 calories
carbohydrate: 75.5 g
cholesterol: 61.1 mg
fat: 30.3 g
fiber: 3.6 g
protein: 13.1 g
saturatedFat: 12.3 g
servingSize: -
sodium: 197.8 mg
sugar: 56.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 10x15 inch pan

Recipe Note

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!

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