COPYCAT TASTYKAKE TANDY CAKE
Provided by Mary Bostow
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly grease a jelly roll pan.
- In a large bowl. beat the eggs until they are a lemon color and thick. Add the vanilla, sugar and softened butter to the bowl, beat until well combined.
- Combine the flour and baking powder together in a medium bowl. Add the flour mixture in thirds to the batter mixture alternately with the milk. Example: (Add 1/3 cup of the flour, beat until just incorporated. Add half of the milk, beat until just incorporated. Add another third of flour, mix until just incorporated. Add the remaining milk, mix until just incorporated and finally the last 1/3 of the flour. Mixing until just incorporated.
- Place the batter in the prepared jelly roll pan. Bake at 350 degrees for 25 - 30 minutes until top is golden and a toothpick inserted comes out clean.
- Place the cake on a cooling rack. While the cake is hot, place dollops of peanut butter over the entire surface of the cake. Allow to sit about ten minutes so the peanut butter warms up and is easier to spread over the cake. Use an icing spatula to spread the warmed up peanut butter over the entire cake. Allow the cake to cool completely before frosting with Chocolate frosting.
GRANDMA'S TANDY KAKE
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.
Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
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
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 TASTYKAKE - COPYCAT
Make and share this Peanut Butter Tastykake - Copycat recipe from Food.com.
Provided by Mrs. Sherm
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Using small saucepan, scald milk and butter. Set aside to cool.
- Combine remaining ingredients, add cooled milk mixture.
- Pour into greased and floured sheet pan (with at least 1" sides).
- Bake for 25 minutes.
- Spread peanut butter over cake while it is still hot.
- Place in refrigerator for 1 hour.
- When peanut butter has hardened, melt chocolate and spread over top.
- Let chocolate cool and harden.
- Serve with coffee or a tall glass of milk!
Nutrition Facts : Calories 272.3, Fat 12.9, SaturatedFat 4, Cholesterol 41.4, Sodium 193, Carbohydrate 34.1, Fiber 1.5, Sugar 23.1, Protein 7.1
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