Tuesday, February 16, 2016

Tandy Cake

 Comfort food big time!

I remember long ago when Tastycake cupcake company came out with the now famous Tandy cake cupcake.  We all loved those cupcakes and still do after many many years.  White cake with lots of peanut butter on top and then coated with milk chocolate.  OH how we loved and still love that cupcake!! I remember warming them slightly in the microwave so the chocolate would start to melt.  Do you have any of those memories?  I think if you have never tried a recipe like this today or this week would be a great time to make some food memories.

Today I decided to make the sheet cake version of that cupcake.  It's been a favorite from long ago and I thought you may like to make this for the family.  Warning!!!!! It is addicting!  Yum!

1 large cookie sheet (greased lightly)


1 cup milk
4 T margarine or butter(I like butter)
Warm milk, margarine and set aside to cool

Blend well in mixer:
 4 eggs
2 cups sugar (I cut back to 1 1/2 cups)
1 tsp. vanilla
1/2 tsp. salt or a little less

Add 2 cups flour, 2 T baking powder  to above while adding milk mixture slowly to blend.  Beat until soft.   Mixture will be runny.

Pour into greased cookie sheet and bake at 350 degrees for 15 to 20 minutes or more depending on your oven.  Use the toothpick in center test.

Note:  Cool 10 minutes before placing softened peanut butter on cake.

Last layer "Chocolate"!

While cake is baking place approx. 12 oz. creamy peanut butter in a measuring cup and place in microwave to soften, approx 30 seconds.

Stir peanut butter until it looks soft enough to spread.  Spread on slightly cooled cake and refrigerate until set.  Remove from refrigerator and top with melted chocolate*. 

*Place(2) two 8 oz. Large broken in pieces Hershey Bars in microwave and melt stirring occasionally to soften enough to spread on top of peanut butter.  Refrigerate until ready to serve.  Allow to set out of refrigerator a few minutes before slicing.  Cut in pieces.

Note:  Chocolate candy topping hardens so allowing cake to set for several minutes is a good idea.  I actually enjoyed the cake before I refrigerated it.  Just sayin :) 

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