Tandy Cake

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 cups white sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 tablespoons margarine
• 1.25 cups peanut butter
• 2 pounds milk chocolate candy bar , chopped

Instructions

1. 1

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

2. 2

   Sift together flour and baking powder in a medium bowl; set aside.

3. 3

   Beat together sugar, eggs, and vanilla in a large bowl with an electric mixer until light and lemon-colored. Beat in flour mixture until combined. Place milk and margarine in a microwave-safe dish. Microwave until mixture begins to bubble, about 2 minutes. Stir into batter until incorporated, then pour into the prepared jelly roll pan.

4. 4

   Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Allow cake to cool completely on a wire rack.

5. 5

   Drop spoonfuls of peanut butter all over cooled cake and spread evenly to the edges. Place cake in the refrigerator to allow peanut butter to set, about 1 hour.

6. 6

   Place chocolate in a microwave-safe dish and microwave until melted. Spread evenly over peanut butter layer. Place cake in the refrigerator to allow chocolate to harden.