Peanut Butter Tastykake Copycat Recipes

PEANUT BUTTER TASTYKAKE - COPYCAT

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!

HOMEMADE BUTTERSCOTCH KRIMPETS RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F Lightly grease a 17x11x1-in. jelly-roll pan (15×10 is fine) and line the bottom with parchment paper In a large bowl, using an electric mixer, beat together eggs and sugars until thick and pale, 3-5 minutes. Beat in vanilla. While that is beating (or before, if you're not using a stand mixer), heat milk and butter in a small saucepan or in the microwave until the butter has just melted and the milk is steaming, but not boiling. Remove from heat and set aside Gradually sift flour and baking powder into the beaten egg mixture and mix at low speed until just combined. With the mixer running, still at a low speed, slowly stream in the milk/butter mixture until batter is uniform Pour batter into prepared pan, spreading it out evenly, and bake for 20-25 minutes at 350F. Cake is done when a tester comes out clean and the top is golden and springs back when touched lightly Let cake cool in the pan for 5 minutes, then turn the cake out onto a wire rack to cool completely When cake is cooled, spread the butterscotch frosting onto it in a thin, even layer Store leftovers in an airtight container. Makes about 30 Krimpets. FROSTING: Melt butterscotch chips and butter together in a medium sized, microwave safe bowl. Whisk to combine, and set aside for a few minutes to cool to room temperature. Beat butterscotch mixture with confectioners sugar, 2 tablespoons milk and 1/4 teaspoons salt. If frosting is too thin, add additional confectioners' sugar to make it spreadable.

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.

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.