Tandy Cake

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch jelly roll pan.

Step 2
Sift together flour and baking powder in a medium bowl; set aside.

Step 3
Beat together sugar, eggs, and vanilla in a large bowl with an electric mixer until light and lemon-colored. Beat in flour mixture until combined. Place milk and margarine in a microwave-safe dish. Microwave until mixture begins to bubble, about 2 minutes. Stir into batter until incorporated, then pour into the prepared jelly roll pan.

Step 4
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Allow cake to cool completely on a wire rack.

Step 5
Drop spoonfuls of peanut butter all over cooled cake and spread evenly to the edges. Place cake in the refrigerator to allow peanut butter to set, about 1 hour.

Step 6
Place chocolate in a microwave-safe dish and microwave until melted. Spread evenly over peanut butter layer. Place cake in the refrigerator to allow chocolate to harden.