Tandy Cake

This recipe my Nana used to make. It is exactly like TastyCakes Tandy Cakes. Firm white cake on the bottom followed by a layer of peanut butter, then chocolate. Cut into squares and yummy goodness! I was at my Mom's when I made this. I made this with white flour, white sugar, but will definitely attempt making it a healthier way. (I did use dark chocolate though). Really good - and went well with my glass of wine!

Recipe
Ingredients

4 eggs
2 cup sugar
1 tsp. vanilla
1 tsp. baking soda
2 Tbsp Butter
2 cup flour
1 cup milk
1 jar peanut butter
16 oz dark chocolate

Preheat oven to 350. Grease jelly roll pan (bigger and thinner than a 13X9 inch pan).

Mix together the eggs, sugar, vanilla and baking soda until combined. Put the butter and milk in a microwaveable bowl and heat until butter is melted. Add the flour and milk/butter mixture alternating until just combined. Pour into pan and bake for 20-25 minutes until toothpick comes out clean. Let cool in pan - not completely cool.

Heat peanut butter in microwave for 30-45 seconds until warm enough to spread easily. Spread onto warm cake and let cool in fridge for about an hour (or until peanut butter is firm).

Melt the chocolate in a double boiler and spread on top of peanut butter. Let cool in fridge for about 20-30 minutes until firm but not hard. If you leave in for too long it will completely harden before you get a chance to cut it and then it will crack when you do.