Peanut Butter and Chocolate Candy Cake

Peanut Butter and Chocolate Candy Cake

39 Reviews 1 Pic
Brenda Benzar Butler
Recipe by  Brenda Benzar Butler

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 x 16 inch sheet cake

Directions

  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.

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Reviews (39)

Rate This Recipe
sperle01
60

sperle01

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 boiler and spread over the peanut butter. Much better that way.

KimberlyKTX
22

KimberlyKTX

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 pans to get the desired 'Tandy Kake' effect. Once they were cooked, I removed them from the pan and spread some peanut butter on top of each cake. I melted my chocolate in a double boiler and spread it over the cakes, plopping a largish 'blob' on top of the cake. Then I quickly spread the chocolate over the cake to the sides and 'frosted' around the cake to the edges. Be careful not to mess with the top too much if you are going to use this method because the heat of the chocolate melts the peanut butter and it tends to bleed into the chocolate a little bit. Once they were 'frosted' I popped them into the freezer for 3 minutes to 'set' the chocolate. They were MOST excellent! Thanks so much for sharing a great recipe!

NOZ-N-A-CUK-BUK
19

NOZ-N-A-CUK-BUK

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 more balanced.

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Nutrition

Amount Per Serving (25 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 34.8 g
  • 11%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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