Tandy Cake
This tandy cake recipe is baked in a jelly roll pan, then frosted with a layer of peanut butter and a hard chocolate glaze. This delicious yellow cake takes a couple of hours to make, but it's worth it and tastes so good.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
2 cups white sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
2 tablespoons margarine
1 ¼ cups peanut butter
2 pounds milk chocolate candy bar, chopped
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.
Sift together flour and baking powder in a medium bowl; set aside.
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.
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.
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.
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.