Tandy Cake The Best Recipes

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Tandy Cake

"Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a difficult chocolate glaze. This recipe takes multiple hours to make however it's well worth it! It tastes so true!"

Ingredients :

4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-reason flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 1/4 cups peanut butter
2 kilos milk chocolate sweet bar, chopped

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H20M

Preheat oven to 350 stages F (175 levels C). Grease and flour a 10x15 inch pan. Sift collectively the flour and baking powder; set apart.
In a massive bowl, integrate eggs, sugar and vanilla. Beat on excessive speed of an electric powered mixer until light and lemon-colored. Beat inside the flour mixture. Microwave milk and margarine approximately 2 mins, or until it starts offevolved to bubble. Stir into batter.
Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to twenty-five minutes, or until a toothpick inserted into the center of the cake comes out easy.
When cake is cool, plop peanut butter all over and unfold calmly to the rims. Refrigerate to set, about 1 hour.
In a microwave safe dish, melt chocolate and unfold lightly over peanut butter layer. Refrigerate to permit chocolate to harden.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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