Tandy Cake Recipe: A Sweet Treat You'll Love

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

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan for easy release.
2. In a medium bowl, sift together the flour and baking powder. Set aside for later use.
3. In a large bowl, beat together the sugar, eggs, and vanilla extract using an electric mixer until the mixture becomes light and lemon-colored. Gradually beat in the flour mixture until just combined. In a microwave-safe dish, combine the milk and margarine. Microwave until the mixture begins to bubble, approximately 2 minutes. Stir the milk mixture into the batter until fully incorporated, then pour the batter evenly into the prepared jelly roll pan.
4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes. Let the cake cool completely on a wire rack.
5. Drop spoonfuls of peanut butter evenly over the cooled cake and spread to the edges. Place the cake in the refrigerator and let peanut butter set, about 1 hour.
6. Place the chocolate in a microwave-safe dish and microwave until melted and smooth. Spread the melted chocolate evenly over the peanut butter layer. Return the cake to the refrigerator to allow the chocolate to harden completely.

Nutrition

• Calories: 617 kcal
• Fat Content: 30 g
• Fiber Content: 4 g
• Sugar Content: 57 g
• Sodium Content: 198 mg
• Protein Content: 13 g
• Cholesterol Content: 61 mg
• Carbohydrate Content: 76 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g