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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 hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!
π Recipe adapted from AllRecipes
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10x15 inch pan.
Sift together the flour and baking powder; set aside.
In a large bowl, combine eggs, sugar and vanilla.
Beat on high speed of an electric mixer until light and lemon-colored.
Beat in the flour mixture.
Microwave milk and margarine about 2 minutes, or until it begins to bubble.
Stir into batter.
Pour batter into 10x15 inch pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When cake is cool, plop 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.
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