You can’t go wrong with peanut butter and chocolate. It’s considered one of the main food groups at my house.
We (meaning I) also love easy dessert recipes. And, this easy Peanut Butter Tandy Cake Recipe is the perfect way to get your daily fill of peanut butter and chocolate!
The first time I had this cake, I was at my parent’s “block” party. I use that term loosely, because, we live in the country. In a place where blocks are measured by acres.
Their annual Memorial Day neighborhood block party consists of all the neighbors gathering where their property lines meet and having a gigantic pot luck picnic. Although, I call it a pig-nic because my brother’s contribution is a full roasted pig.
It’s always a blast. And, it’s a food blogger’s dream! I get to try all kinds of new recipes and (eventually) share them with you.
Any who, back to the cake. As awesome as this Peanut Butter Tandy Cake recipe is, I cannot take credit for it.
My lovely friend, Olivia, whipped this baby up for the last block party. It was like a beacon on the dessert table. Just glistening with peanut buttery chocolately goodness. One bite of the pillowy soft cake and I was hooked. It tastes exactly like Tastykake Peanut Butter Kandy Kakes. Remember them from back in the day?
By the way, did I mention that Olivia is 10? Yep, 10 years old and already she’s a whiz in the kitchen! I know I’m impressed!
One afternoon, Olivia came over and showed me just how easy this recipe is. You can check out the video here!
I strongly encourage you to give Olivia’s easy Peanut Butter Tandy Cake recipe a try. I hope she’s making it for this year’s party!
Peanut Butter Tandy Cake Recipe
4 eggs, well beaten
1 tsp vanilla
2 cups sugar
2 cups flour
1 cup milk
2 tsp melted butter
2 tsp baking powder
1-1 1/2 cups peanut butter
8 oz Hershey bar, melted
Add eggs, milk, vanilla to a large bowl and whisk until combined. Add flour, sugar, baking powder and butter to the bowl and mix until combined.
Spread batter evenly onto a greased jelly roll pan. Bake for 15 minutes at 350 degrees.
Cool cake for five minutes. Spread peanut butter on top of cake in a thin layer. Spread melted chocolate on top of peanut butter. Chill completely before serving.
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