Tandy Cake Best Dishes

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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 difficult chocolate glaze. This recipe takes a couple of hours to make but it is really worth it! It tastes so right!"

Ingredients :

4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-motive flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 1/four cups peanut butter
2 kilos milk chocolate sweet bar, chopped

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H20M

Preheat oven to 350 ranges F (a hundred seventy five 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 till light and lemon-colored. Beat in the flour aggregate. Microwave milk and margarine approximately 2 minutes, or until it starts offevolved to bubble. Stir into batter.
Pour batter into 10x15 inch pan. Bake within the preheated oven for 20 to twenty-five mins, or till a toothpick inserted into the center of the cake comes out smooth.
When cake is cool, plop peanut butter all over and unfold evenly to the rims. Refrigerate to set, about 1 hour.
In a microwave secure dish, melt chocolate and unfold flippantly over peanut butter layer. Refrigerate to allow chocolate to harden.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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