Grandmas Tandy Sheet Cake

Contributed By: Parker


4 large eggs, room temperature
2 cups sugar
1 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-3/4 cups creamy peanut butter
5 milk chocolate candy bars (1.55 ounces each), chopped
2 tablespoons butter


1. Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well.
2. Spread into a greased 15x10x1-in. baking pan. Bake 20 to 25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely.
3. In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.

Helpful Hints:

TOTAL TIME: Prep: 20 min. Bake: 20 min. + chilling
YIELD: 24 servings.
Nutrition Facts
1 piece: 290 calories, 14g fat (5g saturated fat), 36mg cholesterol, 156mg sodium, 35g carbohydrate (24g sugars, 2g fiber), 7g protein.

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