Cake Recipes
Tandy Cake
Baked in a 10 x 15-inch jellyroll 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!
Ingredients
- 4 eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 2 tablespoons butter
- 1 1/4 cups peanut butter
- 2 pounds milk chocolate candy bar, chopped
Instructions
- Heat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x 15-inch jellyroll pan.
- Sift together the flour and baking powder; set aside.
- In a large bowl, combine eggs, sugar and vanilla extract. Beat on high speed of an electric mixer until light and lemon-colored.
- Beat in the flour mixture.
- Microwave milk and butter about 2 minutes, or until it begins to bubble. Stir into batter.
- Pour batter into prepared pan.
- Bake for 20 to 25 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
- When cake is cool, dollop 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.