Tandy Cake

Tandy Cake

94

"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!"

Ingredients

2 h 20 m {{adjustedServings}} servings 617 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 75.5g
  • 24%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
  5. In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
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Reviews

94
  1. 111 Ratings

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Great idea for topping a cake. I used a box mix yellow cake, I ended up using about 1=1/2 cups of creamy peanut butter, dolluped onto the hot cake and gently spread. I started with 1-1/2 pounds ...

I was initially leary of this recipe because I don't feel that the picture makes it look very appetizing, but then I notices a better pic under the 'related photos' and decided to give it a try ...

Do not substitute the chocolate bars with chocolate chips - it hardens too much and makes it difficult to cut. Take this to your next potluck or picnic.