Growing up in the Philadelphia area, I’ve always enjoyed the deliciousness of snack cakes from TastyKake. One of my favorites was the peanut butter tandy cakes and I’m excited to share this little taste of childhood with all of you. It’s three layers – a chocolate layer, creamy peanut butter and a light and fluffy cake. It’s soooo good!
4 eggs
2 cups sugar
1 tsp vanilla extract
2 Tbsp oil (canola or vegetable)
1 cup milk
2 cups flour
scant 1 tsp baking powder
1 to 1- 1/2 cups creamy peanut butter
1 bag milk chocolate chips
Preheat your oven to 350 degrees. Grease and flour a 10×15 jelly roll pan. I couldn’t find my jelly roll pan, so I used a 9×13 pan instead. It works fine, your cake will be thicker.
In a small bowl, combine the flour and baking powder. Set aside. In a large bowl, cream together the eggs, sugar, vanilla and oil. Mix in the milk until incorporated. Gently stir in the dry ingredients and mix until combined. Pour the batter into the prepared pan. Bake for 20 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
While the cake is hot, drop spoonfuls of peanut butter over the top and spread evenly to the edges of the pan. The peanut butter will melt and be easier to spread. Place in the refrigerator until the peanut butter is set.
When you’re ready to make the top layer, melt the chocolate chips. Pour the melted chocolate over the cake and spread it evenly to the cover the peanut butter. Place back into the refrigerator to set. Once the chocolate has set slightly, score the top so it is easier to cut and the chocolate doesn’t break….like I had happen to me as you can see from the picture. 🙂 When completely cooled, cut into pieces and enjoy!
Source: Tricia’s Kitchen
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