Double Chocolate Peanut Butter Tandy Cakes Recipes

DOUBLE CHOCOLATE PEANUT BUTTER TANDY CAKES

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.

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 AND CHOCOLATE CANDY CAKE

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.

DOUBLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream peanut butter, butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9 in. square baking pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan on a wire rack. For frosting, cream peanut butter and butter. Add sugar, milk and vanilla; beat until smooth. Spread over top of cake.

CAKE MIX TANDY CAKES

Steps:

• Stir cake ingredients together until well blended.
• Spread in bottom of greased 10x15 glass cake dish.
• Bake @350 for 12 minutes.
• Spread peanut butter on hot cake.
• Cool cake for several hours OR place on freezer rack until cool.
• Melt chocolate chips in top of double boiler.
• Spread chocolate on top of peanut butter layer.
• Let cool(or chill in freezer).
• Cut into bars.