Tandy Cakes

Tandy Cakes

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

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.

Method
 

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