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Tandy Cakes

Guest Author - Sandy Moyer

Tandy Cake

Anyone who lives in an area where Tasty Cakes® are sold, knows what a Tandy Cake® is. This is a copycat recipe. If you've never had a Tandy Cake®, it's layer of moist white cake, topped with a layer of creamy peanut butter and a layer or chocolate.

  • 4 eggs - beat to a lemony color
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 cups sugar
  • 2 tsp. baking powder
  • 2 cups flour
  • 1 cup milk
  • 2 tsp. melted butter
  • 1 - 8 oz. milk chocolate bar - (Hersheys® milk chocolate bar recommended)
  • 1 cup peanut butter (creamy)
Preparation -
Use a baking sheet/cookie sheet with sides. Grease lightly or spray with non-stick cooking spray. Set aside. Mix first three ingredients together. Add sugar. Sift flour and baking powder together. Add flour mixture alternately with milk. Add butter. Spread batter onto the cookie sheet. Bake at 350º for 20 to 25 minutes.

Be very careful not to overbake! This layer should have a moist cake texture. Remove from oven and let cool for a few minutes; Spread with peanut butter while still warm. Continue cooling on a wire rack, then refrigerate for about an hour.

Melt chocolate bar; Spread melted chocolate over peanut butter. Refrigerate again to cool and set chocolate. Cut into 2" to 2 1/2" squares. Store in pan, covered, or wrap individually in plastic wrap. Best if stored in refrigerator.

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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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