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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Peanut Butter Tandy Cake Recipe

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This recipe for Peanut Butter Tandy Cake is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 cup milk
2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder


1 large jar plain or chunky peanut butter



Icing:

1 stick margarine
6 Tbs milk
3 Tbs cocoa
1 box 10X sugar
1 tsp vanilla
Directions:
Directions:
1. Mix eggs, milk, sugar, vanilla, flour and baking powder, then beat for 3 - 4 minutes. Grease a cookie sheet 14" X 17". Pour batter onto cookie sheet and bake at 350ºF for 15 minutes.
2. As soon as you remove the cake from the oven, spread with the jar of peanut butter. Cool well, until peanut butter returns to its original firmness.
3. Make icing. Use 1 stick margarine melted in a sauce pan, add the milk and cocoa. Cook for 1 to 2 minutes. Add 10X sugar and remove from the stove. Beat until smooth. Add 1 tsp vanilla.
4. Spread chocolate icing on top of cooled peanut butter layer.

 

 

 

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