Tandy Cake recipe
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- 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 caloriescarbohydrate: 75.5 gcholesterol: 61.1 mgfat: 30.3 gfiber: 3.6 gprotein: 13.1 gsaturatedFat: 12.3 gservingSize: -sodium: 197.8 mgsugar: 56.9 gtransFat: : -unsaturatedFat: : -
Directions Tandy Cake
Directions
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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.
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 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.
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.