Tandy Cake So Tasty

Saturday, April 2, 2011

Tandy Cake

"Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a difficult chocolate glaze. This recipe takes more than one hours to make however it's really worth it! It tastes so precise!"

Ingredients :

four eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-reason flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 1/4 cups peanut butter
2 kilos milk chocolate sweet bar, chopped

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H20M

Preheat oven to 350 ranges F (one hundred seventy five stages C). Grease and flour a 10x15 inch pan. Sift collectively the flour and baking powder; set aside.
In a massive bowl, integrate eggs, sugar and vanilla. Beat on excessive velocity of an electric mixer till light and lemon-colored. Beat within the flour combination. Microwave milk and margarine about 2 minutes, or till it begins to bubble. Stir into batter.
Pour batter into 10x15 inch pan. Bake inside the preheated oven for 20 to 25 minutes, or till a toothpick inserted into the middle of the cake comes out smooth.
When cake is cool, plop peanut butter throughout and unfold frivolously to the edges. Refrigerate to set, approximately 1 hour.
In a microwave secure dish, soften chocolate and unfold calmly over peanut butter layer. Refrigerate to allow chocolate to harden.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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