This is a copycat and gluten-free version of Tastykake Tandy Cake. The most delicious peanut butter and chocolate topping over a fluffy white cake. A classic sweet treat made at home.
Prep Time:10 mins
Cook Time:30 mins
Total Time:50 mins
Yield:12 slices 1x
Ingredients
Scale
4 large eggs at room temperature
2 cups white sugar (can use coconut sugar but it will compromise the color)
Preheat oven to 350 degrees F and line a 10×15″ jelly roll pan with foil or parchment paper then spray with cooking spray (you can use a large baking dish too)
In a large mixing bowl beat the eggs, sugar and vanilla until light and fluffy
Add the flour together with the baking powder into the egg mixture and beat on low
Heat the milk together with the butter until the butter has melted and fold into the flour mixture
Pour the batter onto the prepared baking sheet and bake for 20-25 minutes, until a toothpick comes out clean
Spread the peanut butter gently over the warm cake (this will help the peanut butter to spread evenly)
Refrigerate for 30 minutes to cool or until peanut butter is firm
In a medium sized microwave safe bowl, heat the chocolate and the coconut oil in the microwave in 30 second increments, stirring between each interval until melted
Pour the melted chocolate evenly over the refrigerated peanut butter and spread quickly and gently with a spatula