GRANDMA'S TANDY KAKE
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
TANDY CAKE
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!
Provided by Rebecca Harrison
Categories Desserts Cakes Yellow Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 616.5 calories, Carbohydrate 75.5 g, Cholesterol 61.1 mg, Fat 30.3 g, Fiber 3.6 g, Protein 13.1 g, SaturatedFat 12.3 g, Sodium 197.8 mg, Sugar 56.9 g
PEANUT BUTTER TANDY CAKE
This is a clone of Tastycake's "Peanut Butter Tandy Cake" snack cakes. It is easy, inexpensive, and tastes just like the real thing. Great to put in lunch boxes! I guarantee the kids will adore you for this one! Wrap individual pieces in wax paper to put into lunches. Peanut butter, chocolate, and cake...now who could ask for more!?!?!
Provided by Manda
Categories Bar Cookie
Time 30m
Yield 1 twelve x fifteen inch sheet cake
Number Of Ingredients 13
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.
CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
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.
KANDY KAKES FROM SCRATCH
This is my homemade version of TastyKakes' Kandy Kakes. Using the extra chunky peanut butter is a must when I make them for the kids.
Provided by JPsBarbie
Categories Dessert
Time 30m
Yield 1 15x2 pan, 20 serving(s)
Number Of Ingredients 10
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.
PEANUT BUTTER TANDY CAKES
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAKE MIX TANDY CAKES
These are Tandy Cakes similar to TastycakesBrand but using cake mix. My Daughter and I created these this morning using a couple of different recipes. Enjoy!
Provided by glutenfreeindutchco
Categories Bar Cookie
Time 22m
Yield 15 3x3 bars, 15 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 398.4, Fat 26, SaturatedFat 7.3, Cholesterol 13, Sodium 272.8, Carbohydrate 40.1, Fiber 2.6, Sugar 26.2, Protein 6.8
PHILLY TANDY TAKES
The Tastykake brand of snack cakes and pies has been associated with Philadelphia, PA since the early 1900's. In the late 70's, the name was changed to Kandy Kakes. As a child living in West Virginia, we could not get these goodies (we had Moon Pies and Little Debbies)so my Jersey relatives would ship boxes of them to us. My favorite was the peanut butter Tandy Takes. The following recipe is a close facsimile.
Provided by Irish Rose
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 508.6, Fat 13.5, SaturatedFat 7.2, Cholesterol 97.3, Sodium 146.9, Carbohydrate 92.9, Fiber 2.4, Sugar 64.8, Protein 8.5
TASTYKAKE KANDY KAKE LAYER CAKE
I am a Pennsylvania gal through and through. Love the state, love the food and love the people. One of my favorite PA treats are small cakes and cupcakes made by Tastykake out of Philadelphia PA. A friend of mine loves the Peanut Butter Kandy Kakes so I came up with this recipe so that she can have the taste of them any time (even though you can order them from their website). This is super simple box cake recipe that only takes minutes to make. I think the reason it works is because of the particular brands of cake mix and frosting. Hope you enjoy.
Provided by Debby H
Categories Dessert
Time 42m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bake 2 - 8 or 9 inch round or 1- 9 x 13 cake(s) according to the package directions. Make sure to not over bake or the cake is dismal.
- Take from oven and cool for 10 - 15 minutes.
- Remove cake from pan(s) and cool on a rack.
- Beat Frosting and Peanut Butter together for about 2 mins until well blended.
- When completely cooled frost cake(s) and enjoy. This cake is always best the 2nd day.
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