Irresistible Peanut Butter Tandy Kakes Recipes

GRANDMA'S TANDY KAKE

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.

IRRESISTIBLE PEANUT BUTTER TANDY KAKES

Steps:

• Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
• Coat a 15" x 10" x 1" jelly roll pan with a flour-based baking spray. Set to the side.
• In a medium-size mixing bowl whisk together the all-purpose flour, baking powder, and salt. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined.
• Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until just combined. Do not over mix.
• Pour the batter into the prepared jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
• Bake for 28-30 minutes at 350ºF.
• Remove from the oven and place on a wire cooling rack to cool completely.
• Using a spatula or offset spatula, spread the peanut butter evenly over the top of the cake.
• In a medium-sized bowl, melt the semi-sweet chocolate chips and coconut oil (optional) in the microwave in 45 - 60 second increments, stirring each time, until completely melted and smooth.
• Pour the melted chocolate over the top of the peanut butter, then spread evenly over the top using a spatula or offset spatula.
• Refrigerate for 30 minutes - 1 hour before cutting into squares. These are best kept in the refrigerator in an airtight container.

TANDY CAKE

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.

PEANUT BUTTER TANDY CAKE

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.