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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!



  1. Heat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x 15-inch jellyroll pan.
  2. Sift together the flour and baking powder; set aside.
  3. In a large bowl, combine eggs, sugar and vanilla extract. Beat on high speed of an electric mixer until light and lemon-colored.
  4. Beat in the flour mixture.
  5. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
  6. Pour batter into prepared pan.
  7. Bake for 20 to 25 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
  8. When cake is cool, dollop peanut butter all over and spread evenly to the edges.
  9. Refrigerate to set, about 1 hour.
  10. In a microwave-safe dish, melt chocolate and spread evenly over peanut butter layer.
  11. Refrigerate to allow chocolate to harden.


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