Tandy Cake

Tandy Cake

83 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    2 h 20 m
Rebecca Harrison
Recipe by  Rebecca Harrison

“Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 10x15 inch pan

Directions

  1. 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.
  2. 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.
  3. 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.
  4. When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
  5. In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

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Reviews (83)

Rate This Recipe
melis
51

melis

Great idea for topping a cake. I used a box mix yellow cake, I ended up using about 1=1/2 cups of creamy peanut butter, dolluped onto the hot cake and gently spread. I started with 1-1/2 pounds of Hershey bars{the giant ones}and only used about 1-1/4 pounds, one pound will be plenty next time....Definitely score the chocolate before it is completely set.....Great bars for a picnic, the chocolate holds everything together to make a cake finger food. I rated it 4 stars because the expense of buying so much chocolate and not needing but half of it is a real downer in my book. This recipe{adjusted} is most definitely a keeper

jillybean
38

jillybean

I was initially leary of this recipe because I don't feel that the picture makes it look very appetizing, but then I notices a better pic under the 'related photos' and decided to give it a try and I'm glad I did. It turned out really good, it definately turned out like a homeade version of the Tastycake brand. I used a 9 x 13in. pan instead, I also didn't measure the peanut butter I just spread it on evenly when the cake was right out of the oven, using Reese's brand peanut butter. I melted 5 hershey bars and that was perfect, and it spread smoothly. The cake was very moist. I waited untill the cake was room temperature untill I cut it because the chocolate was to hard right out of the fridge. Next time I think I'll use the 10 x 15inch pan to make this more of a bar type dessert. This recipe's a keeper, will definately make again! Thanks, Rebecca!

Michele Bart
30

Michele Bart

Do not substitute the chocolate bars with chocolate chips - it hardens too much and makes it difficult to cut. Take this to your next potluck or picnic.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 617 cal
  • 31%
  • Fat
  • 30.3 g
  • 47%
  • Carbs
  • 75.5 g
  • 24%
  • Protein
  • 13.1 g
  • 26%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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