Peanutbuttertandycake Recipes

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:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
• Make cake batter as directed on box using cake mix, water, oil and eggs. Pour batter into pan.
• Bake 17 to 23 minutes (19 to 26 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
• In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
• Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting.
• Spread frosting over peanut butter layer on cake. Store loosely covered.

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.

CLASSIC TANDY CAKE

Steps:

• Heat oven to 350 degrees. Lightly grease a 15x10x1 inch baking pan with cooking spray.
• In a large bowl whisk the eggs and sugar until mixture is thick and sugar is completely incorporated.
• Whisk in the milk and vanilla until well mixed.
• In a medium bowl mix the flour, baking powder and salt. Add the flour mixture into the egg mixture and mix until incorporated but do not overmix.
• Spread into prepared baking pan and bake for 20-30 until golden on top and done when a wooden skewer inserted in the middle of the cake comes out clean. Cool for 15-20 minutes.
• Combine the peanut butter and confectioners' sugar until smooth. Spread evenly over the top of the cake and let the cake cool completely.
• Heat the cream in the microwave or in a saucepan until hot but not boiling.
• In a medium bowl place the chocolate chips and pour the hot cream over. Let stand for 5 minutes then whisk until smooth.
• Pour the chocolate ganache over the peanut butter layer and smooth it over with an off set spatula.
• Chill in the fridge for at least one hour or longer to firm up.
• Cut into squares.

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.

PEANUT BUTTER TANDYCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
• In a large bowl, mix together eggs, vanilla, salt, sugar, flour, and baking powder. Blend in melted butter or margarine and milk.
• Bake for 15 to 20 minutes. Spread with peanut butter while still hot. Refrigerate until cool.
• Melt chocolate bars, and spread on cooled cake.

CHOCOLATE PEANUT BUTTER CAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

IRRESISTIBLE PEANUT BUTTER TANDY KAKES

Steps:

• Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
• Coat a 15" x 10" x 1" jelly roll pan with a flour-based baking spray. Set to the side.
• In a medium-size mixing bowl whisk together the all-purpose flour, baking powder, and salt. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined.
• Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until just combined. Do not over mix.
• Pour the batter into the prepared jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
• Bake for 28-30 minutes at 350ºF.
• Remove from the oven and place on a wire cooling rack to cool completely.
• Using a spatula or offset spatula, spread the peanut butter evenly over the top of the cake.
• In a medium-sized bowl, melt the semi-sweet chocolate chips and coconut oil (optional) in the microwave in 45 - 60 second increments, stirring each time, until completely melted and smooth.
• Pour the melted chocolate over the top of the peanut butter, then spread evenly over the top using a spatula or offset spatula.
• Refrigerate for 30 minutes - 1 hour before cutting into squares. These are best kept in the refrigerator in an airtight container.

PEANUT BUTTER TANDY CAKE

Steps:

• Preheat oven to 350°F.
• Heat and mix milk and margarine, then set aside.
• Mix all the other ingredients in separate bowl.
• Add milk mixture to ingredients.
• In wax paper lined (8.5x10-inch) pan pour mixture.
• Bake for 25 minutes.
• Spread with peanut butter.
• Refrigerate for a few hours.
• Melt chocolate chips and spread on top of cooled cake.
• Cool till chocolate is firm.

COPYCAT TASTYKAKE TANDY CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a jelly roll pan.
• In a large bowl. beat the eggs until they are a lemon color and thick. Add the vanilla, sugar and softened butter to the bowl, beat until well combined.
• Combine the flour and baking powder together in a medium bowl. Add the flour mixture in thirds to the batter mixture alternately with the milk. Example: (Add 1/3 cup of the flour, beat until just incorporated. Add half of the milk, beat until just incorporated. Add another third of flour, mix until just incorporated. Add the remaining milk, mix until just incorporated and finally the last 1/3 of the flour. Mixing until just incorporated.
• Place the batter in the prepared jelly roll pan. Bake at 350 degrees for 25 - 30 minutes until top is golden and a toothpick inserted comes out clean.
• Place the cake on a cooling rack. While the cake is hot, place dollops of peanut butter over the entire surface of the cake. Allow to sit about ten minutes so the peanut butter warms up and is easier to spread over the cake. Use an icing spatula to spread the warmed up peanut butter over the entire cake. Allow the cake to cool completely before frosting with Chocolate frosting.