Classic Peanut Butter Tandy Cake - Grandma Grace Recipe
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Ingredients: |
Ingredients: 4 eggs at room temperature
2 cups sugar
1 cup milk (whole or 2%)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 3/4 cup creamy peanut butter
1/2 cup confectioner's sugar
1/3 cup heavy cream
8 ounces semi-sweet chocolate chips
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Directions: |
Directions:Heat oven to 350 degrees. Lightly grease a 15x10x1 inch baking pan with cooking spray.
In a large bowl whisk the eggs and sugar until mixture is thick and sugar is completely incorporated.
Whisk in the milk and vanilla until well mixed.
In a medium bowl mix the flour, baking powder and salt. Add the flour mixture into the egg mixture and mix until incorporated but do not overmix.
Spread into prepared baking pan and bake for 20-30 until golden on top and done when a wooden skewer inserted in the middle of the cake comes out clean. Cool for 15-20 minutes.
Combine the peanut butter and confectioners’ sugar until smooth. Spread evenly over the top of the cake and let the cake cool completely.
Heat the cream in the microwave or in a saucepan until hot but not boiling.
In a medium bowl place the chocolate chips and pour the hot cream over. Let stand for 5 minutes then whisk until smooth.
Pour the chocolate ganache over the peanut butter layer and smooth it over with an off set spatula.
Chill in the fridge for at least one hour or longer to firm up.
Cut into squares. |
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