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
DOUBLE CHOCOLATE PEANUT BUTTER TANDY CAKES
Layers of chocolate and peanut butter on top of a spongey vanilla cake--what could be more scrumptious than that?
Provided by Kat Hertzler
Categories Bars
Yield 35 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease a jelly roll pan and set aside. Measure out dry ingredients (flour and salt) in small bowl.
- In a bowl attached to a stand mixer (or with a hand mixer), cream together sugar, eggs, vanilla, and oil. With mixer on low speed, alternately add in dry ingredients and milk, starting and ending with dry ingredients. Mix until just incorporated. Pour into prepared pan and bake for 20-25 minutes or until golden brown around edges.
- Remove cake from oven and while still hot, spread peanut butter over top. It will melt and that's okay. Makes spreading easier. Set in refrigerator or freezer until peanut butter is set. (Make sure if you're using a stoneware pan to put in fridge to prevent cracking the pan.)
- In a bowl placed over a simmering pot of water on stove, melt chocolate and 1 tablespoon coconut oil. In another bowl, melt the other chocolate and remaining coconut oil.
- Pour the semi-sweet chocolate over top the peanut butter layer. Spread with a spreader until evenly coated. Pour the milk chocolate over the semi-sweet in rows. Take a toothpick and drag it through the chocolates creating a swirl-type pattern. One row drag it one way, then the opposite way in the second row and so on. Stick pan in fridge or freezer until chocolate is hardened.
CHOCOLATE PEANUT BUTTER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
PEANUT BUTTER-CHOCOLATE CAKE
Decadence is an understatement with this from-scratch cake, made with peanut butter, chocolate and one surprising ingredient.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 20
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease 13x9- inch pan with shortening; lightly flour.
- In medium bowl, mix flour, cocoa, baking soda and salt; set aside. In large bowl, beat brown sugar, granulated sugar and 1 cup butter with electric mixer on medium speed 2 minutes or until light and fluffy. Add eggs, one at a time, beating until well blended. Add melted chocolate and 1 1/2 teaspoons vanilla, beating until blended. On low speed, alternately add flour mixture and buttermilk, beating just until blended after each addition. Beat in coffee until blended. Pour batter into pan.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In large bowl, beat 1/2 cup butter, the peanut butter and cream cheese with electric mixer on medium speed 2 minutes or until blended. On low speed, gradually beat in powdered sugar until blended. Beat in whipping cream and 2 teaspoons vanilla. Frost cake. Top with cookies.
Nutrition Facts : Calories 586, Carbohydrate 78 g, Fat 5 1/2, Fiber 1 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 477 mg
PEANUT BUTTER CHOCOLATE CAKE
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, milk, oil and vanilla. Combine the dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, beat the cream cheese and peanut butter in a bowl until smooth. Beat in sugar, milk and vanilla. Spread over cake. Sprinkle with chocolate chips if desired. Store in the refrigerator.
Nutrition Facts : Calories 365 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 308mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER AND CHOCOLATE CANDY CAKE
If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.
Provided by Brenda Benzar Butler
Categories Desserts Cakes Sheet Cake Recipes
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
- In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
- Bake for 20 to 25 minutes. Do not overbake.
- While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 34.8 g, Cholesterol 31.4 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 105.6 mg, Sugar 24.8 g
LIGHT PEANUT BUTTER CHOCOLATE CAKE
When her mom was told to avoid sugar and fats, Annette Abbott got busy in Charlotte, North Carolina and whipped up this light, delectable dessert. "Mom loves indulging her sweet tooth while following doctor's orders," she laughs.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, eggs and applesauce. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Transfer to a 13x9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack. , For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 257 calories, Fat 11g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 413mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
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
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.
Nutrition Facts : Calories 5355.3, Fat 207.1, SaturatedFat 48.4, Cholesterol 884.4, Sodium 2823.7, Carbohydrate 790.1, Fiber 29.4, Sugar 544.3, Protein 129.4
PEANUT BUTTER DANDY CAKE (CHOCOLATE CAKE)
Make and share this Peanut Butter Dandy Cake (Chocolate Cake) recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease and flour a 15 1/2"x10 1/2"x1" jelly roll pan.
- In a large bowl, sift flour, sugar, baking soda, and salt.
- In a small saucepan, mix water, butter, and cocoa.
- Warm over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
- Pour over flour mixture; beat just until blended (batter will be thin).
- Add eggs, sour cream, and vanilla; beat until well blended.
- Pour into jelly roll pan.
- Bake until cake tester inserted in center comes out clean (25-30 minutes).
- Spread peanut butter over warm cake.
- Cool completely in pan on wire rack.
- Microwave chocolate chips and shortening in a small microwave-safe bowl, on HIGH for 1 1/2 minutes; stir.
- If needed, microwave for an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted.
- Carefully spread chocolate over top of peanut butter, covering it completely.
- Allow topping to set; cut into squares.
Nutrition Facts : Calories 462.6, Fat 35.4, SaturatedFat 13.6, Cholesterol 47.3, Sodium 222.3, Carbohydrate 36.2, Fiber 2, Sugar 25.5, Protein 4.9
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