Peanut Butter & Chocolate Tandy Cake

Prep Time
Cook Time
Ready In

Recipe: #24420

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."

Original is 12-16 servings


  • 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

Step by Step Method

Step 1

Preheat oven to 350-degrees Fahrenheit.

Step 2

Grease a 13x9x2-inch baking pan; set aside. In a medium bowl combine flour, baking powder and salt; set aside.

Step 3

In large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.

Step 4

Gradually add sugar, beating on medium speed until well combined. Beat 2 minutes more.

Step 5

Add eggs, 1 at a time, beating after each addition. Beat in vanilla.

Step 6

Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Spread batter into prepared pan.

Step 7

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.

Step 8

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.


No special items needed.

2 Reviews

Chef Potpie

What a yummy cake this was, and easy to make with ingredients I always have on hand. We loved it, and Hubs put vanilla ice cream with his and says that sent it over the top. I also melted my chocolate in the microwave at 30 second intervals to be sure it didn't seize up. Mine was perfectly baked at 30 minutes. I'll be keeping this recipe on hand! Thanks Nat, for another keeper!


review by:
(26 Jul 2022)


This cake was easy to make, with common ingredients, and it was delicious! It took about 45 minutes to bake in my oven. I followed the recipe as directed except I microwaved my chocolate chips to melt them instead of using a double-boiler, and I didn't measure my peanut butter -- I just put on a THICK layer over the whole cake.


review by:
(13 Mar 2021)

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