Tandy Cakes
My guilty indulgence is Tandy Cakes. One bite and I’m a happy 10 year old. It’s easy to capture that same memorable flavor at home with this quick recipe.
4 eggs
2 c. sugar
1 c. milk
1/4 tsp. vanilla
2 c. flour
2 tsp. baking powder
1 c. peanut butter or more
8 oz. melted Hershey’s Milk Chocolate
Beat eggs with mixer until thick and lemony. Gradually add sugar while beating. Add milk and vanilla. Blend dry ingredients together and carefully fold into egg mixture by hand. Blend well. Pour batter into greased 11 x 17 inch cookie sheet with sides. Bake at 350 degrees for 15-20 minutes. Remove from oven and spread with peanut butter while hot. Allow to cool completely and gently cover with melted chocolate. Let harden and cut into cut into squares. (you can speed up the hardening by putting it in the refrigerator)