Peanut Butter Tandy Cakes Recipes

Steps:

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

Steps:

• Beat eggs until nice and yellow.
• Add other cake ingredients, except peanut butter and beat well.
• Spread batter onto greased 12x15-inch cookie sheet, and bake at 350 degrees for 12-15 minutes.
• Remove from oven and spread with peanut butter while still hot.
• When cool, frost with icing.
• To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.

Steps:

• Preheat oven to 350°F.
• Heat and mix milk and margarine, then set aside.
• Mix all the other ingredients in separate bowl.
• Add milk mixture to ingredients.
• In wax paper lined (8.5x10-inch) pan pour mixture.
• Bake for 25 minutes.
• Spread with peanut butter.
• Refrigerate for a few hours.
• Melt chocolate chips and spread on top of cooled cake.
• Cool till chocolate is firm.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package; cool completely.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add peanut butter; mix well. Blend in 1 cup COOL WHIP; spread onto cake.
• Melt chocolate as directed on package. Mix with remaining COOL WHIP; spread over cake. Refrigerate 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 11x 7 inch baking pan.
• In a large bowl, combine eggs and sugar. Mix until light. Stir in the milk and vanilla extract. Sift together the flour, baking powder, and salt. Stir this into the egg mixture until well blended. Pour into prepared pan, spread evenly, and bake for 15 to 20 minutes.
• While still warm from the oven, spread the peanut butter over the top of the bars. Then cool in the refrigerator.
• Melt the chocolate candy bar in the microwave or over a double boiler. Spread the melted chocolate over the cooled peanut butter layer and refrigerate again until chocolate is set. Cut into squares.

Steps:

• Combine the first six ingredients together and beat with mixer for 2 minutes.
• Spread in jelly roll pan and bake at 350 for 15-20 minutes.
• Spread peanut butter on hot cake and refrigerate for 2 hours. Your choice on how much peanut butter, I like a lot.
• Melt 8oz. of sweet baking chocolate square in double boiler (or microwave) and spread over cake.
• Let cool before eating. Can put in refrigerator for chocolate to harden.

Steps:

• Preheat oven to 350.
• Mix eggs until nice and yellow then continue mixing in the the remaining cake ingredients. Pour into a 15 x 2 pan and bake for about 15 minutes or until tests done.
• Immediately after removing from oven spread the 1 1/3 cup of peanut butter over hot cake. (I don't actually measure the peanut butter, I just use enough to give the cake a nice even layer.) Put aside and let cool. If I'm in a hurry I put it in the fridge to speed things up.
• When cake is cool but NOT cold melt the tablespoon of peanut butter along with the milk chocolate in the microwave,about 1 - 1.5 minutes. Spread over cake and cool completely before cutting.

Steps:

• Stir cake ingredients together until well blended.
• Spread in bottom of greased 10x15 glass cake dish.
• Bake @350 for 12 minutes.
• Spread peanut butter on hot cake.
• Cool cake for several hours OR place on freezer rack until cool.
• Melt chocolate chips in top of double boiler.
• Spread chocolate on top of peanut butter layer.
• Let cool(or chill in freezer).
• Cut into bars.

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
• Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
• Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
• Cut the cake into squares and refrigerate until ready to serve.

Steps:

• Make cake:
• Preheat oven to 350° F. Butter and flour a 17 1/4- by 11 1/2- by 1-inch jelly-roll pan, knocking out excess flour.
• In a bowl with an electric mixer beat eggs with sugar and vanilla until mixture is very thick, pale, and forms a ribbon when beaters are lifted, about 3 minutes. In a small saucepan bring milk and butter just to a boil. Cover pan and remove from heat. Sift flour and baking powder into egg mixture and beat just until combined. With mixer running add hot milk mixture in a stream and beat just until combined. Spread batter evenly in pan and bake in middle of oven 20 to 25 minutes, or until golden and springs back when touched lightly. Cool cake in pan on a rack.
• Make topping:
• In a small saucepan heat peanut butter over low heat, stirring, just until barely warm and thin enough to spread easily. Spread peanut butter evenly over cake and chill, uncovered, 30 minutes, or until peanut butter is firm. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and cool to room temperature.
• Pour chocolate onto cake and spread evenly over peanut butter. Cut cake into 24 squares and chill in pan, uncovered, until chocolate is firm. Recut cake squares and serve chilled or at room temperature.

Steps:

• Beat eggs and sugar together. Add flour and vanilla. Melt butter in the milk and add to the mixture. Pour onto a greased cookie sheet.
• Bake at 350°F for 20 minutes.
• Immediately after removing pan from the oven, frost the top with the peanut butter. After cooling, spread the frosting onto the top of the peanut butter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
• In a large bowl, mix together eggs, vanilla, salt, sugar, flour, and baking powder. Blend in melted butter or margarine and milk.
• Bake for 15 to 20 minutes. Spread with peanut butter while still hot. Refrigerate until cool.
• Melt chocolate bars, and spread on cooled cake.