Tandy Cake

Name: Tandy Cake
Total time: 140
Yield: 16
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; 1.25 cups peanut butter; 2 pounds milk chocolate candy bar, chopped

Recipe by Rebecca Harrison from allrecipes.com

Dessert 2 Hr. 20 Mins.

Ingredients

16 servings

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2 cups all-purpose flour
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1 teaspoon baking powder
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2 cups white sugar
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4 large eggs
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1 teaspoon vanilla extract

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1 cup milk
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2 tablespoons margarine
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1.25 cups peanut butter
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2 pounds milk chocolate candy bar, chopped

Instructions

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.