Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10x15 inch pan. Sift together the
flour and baking powder; set aside.
In a large bowl, combine eggs, sugar and vanilla.
Beat on high speed of an electric mixer until light
and lemon-colored. Beat in the flour mixture.
Microwave milk and margarine about 2 minutes, or
until it begins to bubble. Stir into batter.
Pour batter into 10x15 inch pan. Bake in the
preheated oven for 20 to 25 minutes, or until a
toothpick inserted into the center of the cake comes
out clean.
When cake is cool, plop peanut butter all over and
spread evenly to the edges. Refrigerate to set,
about 1 hour.
In a microwave safe dish, melt chocolate and
spread evenly over peanut butter layer.
Refrigerate to allow chocolate to harden.
Originally Submitted
1/25/2013
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