Tandy Cake Recipe

Tandy Cake with a soft sponge cake, creamy peanut butter layer topped with melted chocolate. A crowd pleaser everytime! Great for picnics, potlucks or bake sales!

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Prep Time 15

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings

Calories 248 kcal

Ingredients

4 large eggs
2 cups white sugar
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking powder
1 Tbsp butter melted
1 cup whole milk
1 cup peanut butter
6 1.55 oz Hershey milk chocolate bars melted

Instructions

Preheat oven to 350 ℉. Grease a jelly roll pan or rimmed cookie sheet.
In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
Beat the eggs and sugar until lemon in color. Add vanilla, melted butter, milk and flour, mix until combined.
Pour into prepared pan and bake for 15-20 minutes or until springs back when touched. Remove from oven and immediately spread peanut butter evenly over top. Cool completely. (I find it easier to spread the chocolate over the peanut butter if I refrigerate the cake after it cools.) Break chocolate bars into small pieces and microwave at 30 second intervals, stirring between each. This should take about 1 minute. Spread Chocolate over peanut butter. Cut into bars while chocolate is still soft. This will give you a cleaner cut bar.

Nutrition

Serving: 1barCalories: 248kcalCarbohydrates: 37gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 35mgSodium: 105mgPotassium: 115mgFiber: 1gSugar: 26gVitamin A: 90IUVitamin C: 0.1mgCalcium: 49mgIron: 1mg

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