Peanut Butter Tandy Cake Recipe
Servings: 12
Ingredients
- 4 large eggs
- 2 c. sugar
- 1 c. lowfat milk
- 2 c. flour
- 1 teaspoon vanilla
- 2 teaspoon baking pwdr
- 1/4 teaspoon salt
- 8 ounce semi-sweet chocolate
- 1 1/2 c. peanut butter
Directions
- Cream large eggs till lemon colored. Add in sugar and beat well. Add in dry ingredients alternately with lowfat milk. Bake in greased jelly roll pan at 350 degrees for 15-20 min.Spread peanut butter while cake is warm. Heat chocolate for frosting. Spread on top of peanut butter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 12 servings | |
| Calories 522 | |
| Calories from Fat 235 | 45% |
| Total Fat 27.9g | 35% |
| Saturated Fat 9.86g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 449mg | 19% |
| Potassium 424mg | 12% |
| Total Carbs 63.78g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 36.86g | 25% |
| Protein 14.41g | 23% |
