Bolig Family Recipes

Tandy Cake

Name: Tandy Cake
Prep time: 15 min
Cook time: 2 h 5 min
Total time: 2 h 20 min
Yield: 16 servings
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 ¼ cups peanut butter; 2 pounds milk chocolate candy bar, chopped

16 servings

servings

15 minutes

active time

2 hours 20 minutes

total time

Start Cooking

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 ¼ cups peanut butter

2 pounds milk chocolate candy bar, chopped

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.

Sift together flour and baking powder in a medium bowl; set aside.

Beat together sugar, eggs, and vanilla in a large bowl with an electric mixer until light and lemon-colored. Beat in flour mixture until combined. Place milk and margarine in a microwave-safe dish. Microwave until mixture begins to bubble, about 2 minutes. Stir into batter until incorporated, then pour into the prepared jelly roll pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Allow cake to cool completely on a wire rack.

Drop spoonfuls of peanut butter all over cooled cake and spread evenly to the edges. Place cake in the refrigerator to allow peanut butter to set, about 1 hour.

Place chocolate in a microwave-safe dish and microwave until melted. Spread evenly over peanut butter layer. Place cake in the refrigerator to allow chocolate to harden.

Nutrition

Serving Size

Calories

617 kcal

Total Fat

30 g

Saturated Fat

12 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

61 mg

Sodium

198 mg

Total Carbohydrate

76 g

Dietary Fiber

4 g

Total Sugars

57 g

Protein

13 g