Tandy Cakes

No introduction needed for this one. Breakfast. dessert, snack or as an appetizer when entertaining. Sooooo Good!!
Prep Time 20 minutes
Cook Time 25 minutes
Resting/Chilling/Topping 45 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 24

Ingredients
  

  • 1 cup milk
  • 1 tsp butter
  • 2 cups sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsps baking powder
  • 12 oz peanut butter
  • 8 oz Hershey bar or chocolate chips of your choice We use Ghirardelli milk chocolate chips.

Instructions
 

  • Grease & flour Jelly roll pan.
  • Scald milk & butter, set aside.
  • Beat eggs & sugar until light & fluffy.
  • Slowly add the flour & baking powder to the egg mixture.
  • While adding the flour, alternate with the milk & butter.
  • Pour into prepared pan.
  • Bake at 350 degrees for 25 to 30 minutes or until done.
  • While cake is hot, spread with peanut butter.
  • Refrigerate for 2 hours.
  • Melt chocolate in double boiler.
  • Spread on top of peanut butter & refrigerate.
  • When chocolate is hard enough, score the top of the chocolate to help when cutting pieces of the cake, return to refrigerator.
Keyword Breakfast, Cakes, Chocolate, Desserts