Recipes Desserts Cakes Yellow Cake Recipes Tandy Cake 4.6 (162) 138 Reviews 18 Photos This tandy cake recipe is baked in a jelly roll pan, then frosted with a layer of peanut butter and a hard chocolate glaze. This delicious yellow cake takes a couple of hours to make, but it's worth it and tastes so good. Submitted by Rebecca Harrison Updated on March 21, 2023 Save Rate Print Share Close Add Photo 18 18 18 18 Prep Time: 15 mins Cook Time: 25 mins Additional Time: 1 hr 40 mins Total Time: 2 hrs 20 mins Servings: 16 Yield: 1 10x15-inch pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 16 servings 2 cups all-purpose flour 1 teaspoon baking powder 2 cups white sugar 4 large eggs 1 teaspoon vanilla extract 1 cup milk 2 tablespoons margarine 1 ¼ cups peanut butter 2 pounds milk chocolate candy bar, chopped Directions Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan. Sift together flour and baking powder in a medium bowl; set aside. Beat together sugar, eggs, and vanilla in a large bowl with an electric mixer until light and lemon-colored. Beat in flour mixture until combined. Place milk and margarine in a microwave-safe dish. Microwave until mixture begins to bubble, about 2 minutes. Stir into batter until incorporated, then pour into the prepared jelly roll pan. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Allow cake to cool completely on a wire rack. Drop spoonfuls of peanut butter all over cooled cake and spread evenly to the edges. Place cake in the refrigerator to allow peanut butter to set, about 1 hour. Place chocolate in a microwave-safe dish and microwave until melted. Spread evenly over peanut butter layer. Place cake in the refrigerator to allow chocolate to harden. Save Print I Made It 248 home cooks made it! Nutrition Facts (per serving) 617 Calories 30g Fat 76g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 617 % Daily Value * Total Fat 30g 39% Saturated Fat 12g 62% Cholesterol 61mg 20% Sodium 198mg 9% Total Carbohydrate 76g 27% Dietary Fiber 4g 13% Total Sugars 57g Protein 13g 26% Calcium 165mg 13% Iron 3mg 15% Potassium 400mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.