TANDYCAKES RECIPES
TANDY CAKE RECIPE | ALLRECIPES
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!
Provided by Rebecca Harrison
Categories Yellow Cake
Total Time 2 hours 20 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 - 10x15 inch pan
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
- In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
Nutrition Facts : Calories 616.5 calories, CarbohydrateContent 75.5 g, CholesterolContent 61.1 mg, FatContent 30.3 g, FiberContent 3.6 g, ProteinContent 13.1 g, SaturatedFatContent 12.3 g, SodiumContent 197.8 mg, SugarContent 56.9 g
TANDY CAKE RECIPE | ALLRECIPES
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!
Provided by Rebecca Harrison
Categories Yellow Cake
Total Time 2 hours 20 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 - 10x15 inch pan
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
- In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
Nutrition Facts : Calories 616.5 calories, CarbohydrateContent 75.5 g, CholesterolContent 61.1 mg, FatContent 30.3 g, FiberContent 3.6 g, ProteinContent 13.1 g, SaturatedFatContent 12.3 g, SodiumContent 197.8 mg, SugarContent 56.9 g
TANDY CAKE RECIPE | ALLRECIPES
From allrecipes.com
