Tandy Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan. (5 minutes)

Recipe View Sift together flour and baking powder in a medium bowl; set aside. (5 minutes)

Recipe View In a large bowl, beat together sugar, eggs, and vanilla with an electric mixer until light and lemon-colored. Beat in the flour mixture until just combined. (7 minutes)

Recipe View In a microwave-safe dish, combine milk and margarine. Microwave until the mixture begins to bubble, approximately 2 minutes. Stir into the batter until fully incorporated, then pour into the prepared jelly roll pan. (5 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Allow the cake to cool completely on a wire rack. (30 minutes)

Recipe View Once the cake is completely cool, drop spoonfuls of peanut butter all over the surface and spread evenly to the edges. Place the cake in the refrigerator to allow the peanut butter to set, about 1 hour. (1 hour 10 minutes)

Recipe View Place the chopped chocolate in a microwave-safe dish and microwave in 30-second intervals, stirring in between, until completely melted and smooth. (5 minutes)

Recipe View Spread the melted chocolate evenly over the peanut butter layer. Return the cake to the refrigerator to allow the chocolate to harden completely. (30 minutes)