Tandy Cake



INGREDIENTS:

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

DIRECTIONS:

1. 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.

2. 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.

3. 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.

4. When cake is cool, plop peanut butter all over and spread
evenly to the edges. Refrigerate to set, about 1 hour.

5. In a microwave safe dish, melt chocolate and spread evenly
over peanut butter layer. Refrigerate to allow chocolate to
harden.



Tandy Cake