PEANUT BUTTER TANDY CAKE
This is a clone of Tastycake's "Peanut Butter Tandy Cake" snack cakes. It is easy, inexpensive, and tastes just like the real thing. Great to put in lunch boxes! I guarantee the kids will adore you for this one! Wrap individual pieces in wax paper to put into lunches. Peanut butter, chocolate, and cake...now who could ask for more!?!?!
Provided by Manda
Categories Bar Cookie
Time 30m
Yield 1 twelve x fifteen inch sheet cake
Number Of Ingredients 13
Steps:
- Beat eggs until nice and yellow.
- Add other cake ingredients, except peanut butter and beat well.
- Spread batter onto greased 12x15-inch cookie sheet, and bake at 350 degrees for 12-15 minutes.
- Remove from oven and spread with peanut butter while still hot.
- When cool, frost with icing.
- To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.
PEANUT BUTTER TANDY CAKE
Bring the classic combination of peanut butter and chocolate to a tasty sheet cake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- Make cake batter as directed on box using cake mix, water, oil and eggs. Pour batter into pan.
- Bake 17 to 23 minutes (19 to 26 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
- In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting.
- Spread frosting over peanut butter layer on cake. Store loosely covered.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 21 g, TransFat 1 g
TANDY CAKE
This recipe is really good, I have been making this recipe for years,and it is pretty close to the tastykake peanut butter cupcakes they sell in Pennsylvania.
Provided by peggy kriebel
Categories Cakes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Beat eggs with electric mixer until thick & Lemony
- 2. Gradually add sugar while beating, add milk and vanilla extract.
- 3. Blend dry ingred. together and fold into egg mixture by hand. Blend well.
- 4. Pour onto a greased cookie sheet with sides (16x12x1)
- 5. Bake at 350 degrees for about 20-25 mins.
- 6. Spread your 1 cup of peanut butter over the hot cake
- 7. Cool in the refrigerator
- 8. Melt your 8 oz. Hershey bar with 1tsp. of vegetable oil over low heat till melted, and spread over the peanut butter.
PEANUT BUTTER TANDY CAKE
Yummm.... my mom used to make this a lot. Tastes almost like a peanut butter cup. Very rich and good with a glass of milk.
Provided by Juliann
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Heat and mix milk and margarine, then set aside.
- Mix all the other ingredients in separate bowl.
- Add milk mixture to ingredients.
- In wax paper lined (8.5x10-inch) pan pour mixture.
- Bake for 25 minutes.
- Spread with peanut butter.
- Refrigerate for a few hours.
- Melt chocolate chips and spread on top of cooled cake.
- Cool till chocolate is firm.
CAKE MIX TANDY CAKES
These are Tandy Cakes similar to TastycakesBrand but using cake mix. My Daughter and I created these this morning using a couple of different recipes. Enjoy!
Provided by glutenfreeindutchco
Categories Bar Cookie
Time 22m
Yield 15 3x3 bars, 15 serving(s)
Number Of Ingredients 6
Steps:
- Stir cake ingredients together until well blended.
- Spread in bottom of greased 10x15 glass cake dish.
- Bake @350 for 12 minutes.
- Spread peanut butter on hot cake.
- Cool cake for several hours OR place on freezer rack until cool.
- Melt chocolate chips in top of double boiler.
- Spread chocolate on top of peanut butter layer.
- Let cool(or chill in freezer).
- Cut into bars.
Nutrition Facts : Calories 398.4, Fat 26, SaturatedFat 7.3, Cholesterol 13, Sodium 272.8, Carbohydrate 40.1, Fiber 2.6, Sugar 26.2, Protein 6.8
TANDY CAKE MOSS
Yield Makes 24 Squares
Number Of Ingredients 11
Steps:
- Make cake:
- Preheat oven to 350° F. Butter and flour a 17 1/4- by 11 1/2- by 1-inch jelly-roll pan, knocking out excess flour.
- In a bowl with an electric mixer beat eggs with sugar and vanilla until mixture is very thick, pale, and forms a ribbon when beaters are lifted, about 3 minutes. In a small saucepan bring milk and butter just to a boil. Cover pan and remove from heat. Sift flour and baking powder into egg mixture and beat just until combined. With mixer running add hot milk mixture in a stream and beat just until combined. Spread batter evenly in pan and bake in middle of oven 20 to 25 minutes, or until golden and springs back when touched lightly. Cool cake in pan on a rack.
- Make topping:
- In a small saucepan heat peanut butter over low heat, stirring, just until barely warm and thin enough to spread easily. Spread peanut butter evenly over cake and chill, uncovered, 30 minutes, or until peanut butter is firm. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and cool to room temperature.
- Pour chocolate onto cake and spread evenly over peanut butter. Cut cake into 24 squares and chill in pan, uncovered, until chocolate is firm. Recut cake squares and serve chilled or at room temperature.
TANDY CAKE
Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!
Provided by Rebecca Harrison
Categories Desserts Cakes Yellow Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
- In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
- Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
- In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
Nutrition Facts : Calories 616.5 calories, Carbohydrate 75.5 g, Cholesterol 61.1 mg, Fat 30.3 g, Fiber 3.6 g, Protein 13.1 g, SaturatedFat 12.3 g, Sodium 197.8 mg, Sugar 56.9 g
PEANUT BUTTER TANDY CAKE
Chocolate and peanut butter........ .....Need I say more.
Provided by Jen Geelen
Categories Other Desserts
Number Of Ingredients 9
Steps:
- 1. Beat sugar, eggs, and vanilla until creamy. Add flour and baking powder. Scald milk and margarine. Then add to flour mixture. Mix until well blended. Pour into a well greased and floured 11" x 15" pan. Bake @ 350 for 20-25 min. Remove from oven and immediately spread peanut butter on top. Refrigerate until cooled. Melt chocolate bar and spread on top.
TANDY CAKE
Steps:
- Preheat oven to 350 degrees. In a bowl: Mix eggs, vanilla, and salt. In a separate bow: Mix flour, sugar, and baking powder. Add flour mixture to egg mixture alternately with milk. Add melted butter. Bake on greased sheet pan for 20-25 minutes. Remove from oven and spread with peanut butter. Melt Hershey bar and spread over peanut butter. Chill.
TANDY CAKE
This tastes just like the ones you buy in the store. So yummy! Keeps well and travels well too, if you plan on this to a party. Enjoy!
Provided by Anna Sciancalepore Antoniello @CiaoBella
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 10" X 15" or 11" X 17" pan. (I have made this in 2- 9" X 13" pans also)
- Beat eggs and sugar until pale yellow and fluffy. Add vanilla and oil.
- Mix flour, baking powder and salt. Add alternately with milk until combined.
- Spread into prepared pan bake for 20-25 minutes or until toothpick insterted in center comes out clean.
- While cake is still warm spread peanut butter on. Allow to cool.
- Melt chocolate chips in microwave for 1 minute to 1-1/2 minutes until smooth. Spread over cooled cake. Allow to cool and set. Cut into squares.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love