Tandy Cake recipe

1 servings

4 eggs

2 cups white sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 cup milk

2 tablespoons margarine

1 1/4 cups peanut butter

2 pounds milk chocolate candy bar, chopped

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.