Tuesday, December 29, 2015
(Tastykake) Tandy Cake
2 Cups White Sugar
1 tsp Vanilla Extract
2 Cups Flour
1 tsp Baking Powder
1 Cup Milk
2 tbsp butter
2 Cups Peanut Butter (+2 tbsp confectioners sugar)
2 Bags Chocolate Chips (1 Milk, 1 Dark) (+1 tbsp butter, 1 tbsp brewed coffee, 2 tbsp milk)
Sift together the flour and baking powder and set aside.
In a large bowl, combine eggs, sugar, vanilla. Beat on high until light and almost a lemon color. Slowly beat in flour mixture. Heat milk and butter (until melted). Stir into mixture.
Line a 10x15" pan w/ parchment paper and spray w/ cooking spray. Pour batter into pan and spread evenly. Place in a pre-heated 350 degree oven for 20-25 minutes or until a toothpick comes out clean.
Cool cake at least 1/2 hour. In the microwave heat peanut butter and confectioners sugar until melted). Spread the peanut butter evenly over cake. Refrigerate about 1 hour.
In the microwave, melt the chocolate, butter, coffee, milk in 30 second intervals until fully melted. Spread evenly over peanut butter layer. Sprinkle w/ sea salt. Refrigerate about 1/2 hour. Cut and serve.
New Jersey Childhood memories are brought back with this dessert. Enjoy. #Cheftainment