Tandy Cake

Name: Tandy Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings
Ingredients: 4 large eggs, room temperature; 2 cups sugar; 1 cup 2% milk; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1-3/4 cups creamy peanut butter; 5 milk chocolate candy bars (1.55 ounces each), chopped; 2 tablespoons butter

Total Time Prep: 20 min. Bake: 20 min. + chilling

Yield 12 servings

Test Kitchen Approved

Our tandy cake recipe makes a copycat version of the nostalgic packaged sweets. Even if you didn’t grow up with them, any chocolate-peanut butter lover will devour a slice of this tandy kake.

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-3/4 cups creamy peanut butter
5 milk chocolate candy bars (1.55 ounces each), chopped
2 tablespoons butter

Directions

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.

Nutrition Facts

1 piece: 579 calories, 29g fat (9g saturated fat), 73mg cholesterol, 312mg sodium, 70g carbohydrate (48g sugars, 3g fiber), 15g protein.

My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania

Recipe Creator