Name: Tandy Cake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: All-purpose flour - 2 cups; Baking powder - 1 teaspoon; White sugar - 2 cups; Eggs - 4 large; Vanilla extract - 1 teaspoon; Milk - 1 cup; Margarine - 2 tablespoons; Peanut butter - 1 ¼ cups; Milk chocolate candy bar, chopped - 2 pounds

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tandy Cake

1. All-purpose flour - 2 cups

2. Baking powder - 1 teaspoon

3. White sugar - 2 cups

4. Eggs - 4 large

5. Vanilla extract - 1 teaspoon

6. Milk - 1 cup

7. Margarine - 2 tablespoons

8. Peanut butter - 1 ¼ cups

9. Milk chocolate candy bar, chopped - 2 pounds

How to cook deliciously - Tandy Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.

2. Stage

Sift together flour and baking powder in a medium bowl; set aside.

3. Stage

Beat together sugar, eggs, and vanilla in a large bowl with an electric mixer until light and lemon-colored. Beat in flour mixture until combined. Place milk and margarine in a microwave-safe dish. Microwave until mixture begins to bubble, about 2 minutes. Stir into batter until incorporated, then pour into the prepared jelly roll pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Allow cake to cool completely on a wire rack.

5. Stage

Drop spoonfuls of peanut butter all over cooled cake and spread evenly to the edges. Place cake in the refrigerator to allow peanut butter to set, about 1 hour.

6. Stage

Place chocolate in a microwave-safe dish and microwave until melted. Spread evenly over peanut butter layer. Place cake in the refrigerator to allow chocolate to harden.