Tandy Cake

• servings: 16 servings
• active time: 15 minutes
• total time: 2 hours 20 minutes

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

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