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Peanut Butter Tandycake Recipe

Peanut Butter Tandycake Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
In a large bowl, mix together eggs, vanilla, salt, sugar, flour, and baking powder. Blend in melted butter or margarine and milk.
Bake for 15 to 20 minutes. Spread with peanut butter while still hot. Refrigerate until cool.
Melt chocolate bars, and spread on cooled cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	661.35 Kcal (2769 kJ)
Calories from fat	341.57 Kcal
		% Daily Value*
Total Fat	37.95g	58%
Cholesterol	68.75mg	23%
Sodium	212.51mg	9%
Potassium	591.09mg	13%
Total Carbs	66.79g	22%
Sugars	41.6g	166%
Dietary Fiber	4.33g	17%
Protein	17.88g	36%
Iron	2.1mg	12%
Calcium	145.7mg	15%

Amount Per 100 g
Calories	414.69 Kcal (1736 kJ)
Calories from fat	214.18 Kcal
		% Daily Value*
Total Fat	23.8g	58%
Cholesterol	43.11mg	23%
Sodium	133.25mg	9%
Potassium	370.63mg	13%
Total Carbs	41.88g	22%
Sugars	26.09g	166%
Dietary Fiber	2.71g	17%
Protein	11.21g	36%
Iron	1.3mg	12%
Calcium	91.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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