Ingredients
- 4 large eggs
- 2 c. sugar
- 1 c. lowfat milk
- 1 teaspoon vanilla
- 2 c. flour
- 2 teaspoon baking pwdr
- 1/4 teaspoon salt
- 8 ounce sweet chocolate, melted or possibly chocolate frosting (homemade or possibly store bough)
- 1 c peanut butter
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Tandy Cake
Servings: 12
Directions
- Beat large eggs with mixer till thick and lemony, gradually add in sugar while beating. Add in lowfat milk and vanilla. Blend dry ingredients together and carefully fold into egg mix by hand. Blend well. Fold into greased 13 x 15 inch jelly roll pan. Bake at 350 degrees for 15-20 min. Spread peanut butter over hot cake. Allow to cool in refrigerator; cover with melted chocolate or possibly frosting. Cut into squares.
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