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Tandy Cake
Tandy Cake
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
140 minutes
Irresistibly moist yellow sheet cake topped with layers of creamy peanut butter and milk chocolate.
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
  • 1.25 cups peanut butter
  • 2 pounds milk chocolate candy bar, chopped
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 10x15-inch jelly roll pan by greasing and flouring it.
  • In a medium bowl, combine the flour and baking powder by sifting them together; set aside.
  • In a large bowl, use an electric mixer to beat sugar, eggs, and vanilla until light and lemon-colored. Mix in the flour until combined. In a microwave-safe dish, heat milk and margarine until bubbling, about 2 minutes. Stir the mixture into the batter until fully incorporated, then pour into the prepared jelly roll pan.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack.
  • Top the cooled cake with dollops of peanut butter, spreading it evenly to cover the entire surface. Chill the cake in the refrigerator for about 1 hour to set the peanut butter.
  • Melt the chocolate in a microwave-safe dish. Spread the melted chocolate evenly over the peanut butter layer. Chill the cake in the refrigerator to set the chocolate.

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