Zutaten für Philly Tandy Takes
- 2 large eggs
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- Milk
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ cups creamy peanut butter
- 8 ounces semi-sweet chocolate baking squares
- 1 cup (2 sticks) softened unsalted butter
- ½ teaspoon salt
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Zubereitung von Philly Tandy Takes
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1 inch jelly roll pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, spread a generous layer of your favorite creamy peanut butter over the top. (About 1 ½ cups).
- Refrigerate the cake for at least 2 hours to allow the peanut butter to set.
- Melt 8 ounces of your favorite semi-sweet chocolate baking squares in a double boiler or microwave-safe bowl in 30 second intervals, stirring until smooth.
- Spread the melted chocolate evenly over the chilled peanut butter layer.
- Refrigerate for at least 30 minutes to allow the chocolate to harden completely before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
259g
Fat
36g
Carbs
30g
