Peanut Butter & Chocolate Tandy Cake
July 15, 2016
"This cake is rooted in nostalgia with the Peanut butter chocolate Tastycakes of yore. The crumb is tender and the top is layered with with peanut butter and then topped and set with chocolate layer. Satisfies peanut butter lovers and chocoholics. Makes great lunch treats or anytime treats."
- Serving Size: 1 (159.3 g)
- Calories 601.9
- Total Fat - 37.5 g
- Saturated Fat - 17.2 g
- Cholesterol - 85.4 mg
- Sodium - 427 mg
- Total Carbohydrate - 65.7 g
- Dietary Fiber - 6.8 g
- Sugars - 31.9 g
- Protein - 13.4 g
- Calcium - 141.8 mg
- Iron - 2.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Preheat oven to 350-degrees Fahrenheit.
Grease a 13x9x2-inch baking pan; set aside. In a medium bowl combine flour, baking powder and salt; set aside.
In large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
Gradually add sugar, beating on medium speed until well combined. Beat 2 minutes more.
Add eggs, 1 at a time, beating after each addition. Beat in vanilla.
Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Spread batter into prepared pan.
Bake for 30 - 35 minutes or until wooden toothpick inserted in center comes out clean. Cool cake on a wire rack for 15 minutes. Spoon peanut butter over warm cake; gently spread over top. Cool completely.
Over a double boiler, heat and and stir morsels over low heat until melted and smooth. Spread evenly over peanut butter layer. Let stand until set.
Tips & Variations
No special items needed.