Tandy Cake (Chocolate Peanut Butter Cake Squares)

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TANDY CAKE

(Chocolate Peanut Butter Cake Squares)

 

It is important to use regular commercial supermarket peanut butter in

this recipe. Do not use an all-natural peanut butter because it tends to

separate.

 

For cake

4 large eggs

2 cups sugar

1 teaspoon vanilla

1 cup milk

2 tablespoons unsalted butter

2 cups all-purpose flour

1 teaspoon baking powder

 

For topping

a 12-ounce jar creamy or chunky peanut butter (about 1 1/3 cups)

1 pound milk chocolate, chopped

 

Make cake:

Preheat oven to 350° F. Butter and flour a 17 1/4- by 11 1/2- by

1-inch jelly-roll pan, knocking out excess flour.

 

In a bowl with an electric mixer beat eggs with sugar and vanilla until

mixture is very thick, pale, and forms a ribbon when beaters are lifted,

about 3 minutes. In a small saucepan bring milk and butter just to a

boil. Cover pan and remove from heat. Sift flour and baking powder into

egg mixture and beat just until combined. With mixer running add hot

milk mixture in a stream and beat just until combined. Spread batter

evenly in pan and bake in middle of oven 20 to 25 minutes, or until

golden and springs back when touched

lightly. Cool cake in pan on a rack.

 

Make topping:

In a small saucepan heat peanut butter over low heat, stirring, just

until barely warm and thin enough to spread easily. Spread peanut butter

evenly over cake and chill, uncovered, 30 minutes, or until peanut

butter is firm. In a double boiler or metal bowl set over a saucepan of

barely simmering water melt chocolate, stirring, and cool to room

temperature.

 

Pour chocolate onto cake and spread evenly over peanut butter. Cut cake

into 24 squares and chill in pan, uncovered, until chocolate is firm.

Recut cake squares and serve chilled or at room temperature.

 

Makes 24 Squares.