Peanut Butter and Chocolate Candy Cake

Peanut Butter and Chocolate Candy Cake

40

"If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead."

Ingredients

servings 243 cals
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Original recipe yields 25 servings

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Nutrition

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
  2. In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
  3. Bake for 20 to 25 minutes. Do not overbake.
  4. While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

Reviews

40
  1. 41 Ratings

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Most helpful

I just made this, and they came out fantastic! I have to admit, I'm one who believes that you taste with your eyes first - so instead of following the directions for baking I used my cupcake pa...

Most helpful critical

This would have been a perfect cake had it not been for putting the cake back in the oven to melt the morsels. The cake got dried out and the morsels would not melt. Melt the morsels in a double...

This would have been a perfect cake had it not been for putting the cake back in the oven to melt the morsels. The cake got dried out and the morsels would not melt. Melt the morsels in a double...

I just made this, and they came out fantastic! I have to admit, I'm one who believes that you taste with your eyes first - so instead of following the directions for baking I used my cupcake pa...

Agree with milk chocolate chips over semi-sweet. Found the peanut butter overwhelming, so the second time I made it, I reduced the peanut butter to 3/4-cup and the chips to 1-1/2 cups. Seemed ...

I have missed the Philly "staple" of Tastykakes, and especially Peanut Butter Tandytakes, ever since I moved out of the region. Had a recipe for this that was vaguely written. Was thrilled to fi...

Growing up in the Philly area meant Tastykakes were a main staple in my lunch box! Definitely just like my favorite Tastykake of all, and yes, the milk chocolate chips are better to use.

This recipe did not impress me at all. I felt the peanut butter needed to be sweetened, maybe the milk choc would be better. Also letting the chocolate cool in room temp before putting it in t...

I love how easy this recipe is. I usually have tips after making, but not for this one. I made as a two-layer cake per my daughter's birthday request. Since this works best when you put the p...

Being a true Philadelphian, I love this recipe. I do prefer it with milk chocolate and separate layers of peanut butter and chocolate! Excellent and everyone loves it!! Thanks!!!!

This certainly does satify my cravings for Tandy Cakes since they don't sell them here in Texas! I did follow the advice of putting the peanut butter on first and then chilling it in the frig be...