Tandy Cakes July 26, 2011 – Posted in: chocolate, cooking, recipes

Here is one for all of you chocolate/peanut butter lovers out there! 😉

I love homemade tandy cakes! I think these are so moist and delicious because I bake them in a greased 10″ x 15″ glass baking pan. Here is the recipe:
4 eggs

2 cups sugar

1 tsp. vanilla

1 cup milk

2 cups flour

2 tsp. baking powder

2 Tbsp. melted butter

1/3 cup peanut butter

12oz. bag milk chocolate chips

Beat eggs and sugar together. Add vanilla and milk; mix well. Add dry ingredients and mix again. Stir in melted butter. Batter will be a little lumpy.
Pour into a greased 10” x 15” glass pan and bake at 350 degrees for about 20 minutes or until the top and edges begin to turn golden brown. You will see popped air bubble marks all over the top, too.
Let cool about 15 minutes, then spread peanut butter over the cake. Melt chocolate chips in a microwavable plastic dish on 50% power, stirring every 30 seconds. Pour the melted chocolate over cake, spreading evenly. Cool completely and cut into squares. (You can freeze the plastic dish and then twist it to remove the bits of chocolate stuck to the sides- no wasting chocolate! That is just WRONG!)

***EDIT***Please note that this calls for a 10″ x 15″ pan! A regular 9″ x 13″ cake pan won’t work, so please don’t use that size and then call me to tell me that I have ruined your life with a failed recipe from my blog. (You know who you are! But I love you anyway!)

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