Tandy Cake

Chefs will tell you that presentation is everything. And few homemade desserts offer more eye-catching presentations than Tandy Cake. Delicious yellow sponge is layered with heavenly peanut butter, then smothered in a jaw-dropping chocolate glaze that will have mouths watering.

Tandy Cake

3 from 4 votes


  • 4 eggs

  • 2 cups white sugar

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 cup milk

  • 2 tablespoons margarine

  • 1 1/4 cups peanut butter

  • 2 pounds milk chocolate candy bar, chopped


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 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 10×15 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 the 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 the peanut butter layer. Refrigerate to allow chocolate to harden.

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