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Peanut Butter Tandy Cake (Copycat Tastykake Recipe)
This Peanut Butter Tandy Cake recipe is a fun sweet treat you can bring to parties and special occasions. It's a great easy recipe to make with your kids.
Equipment
- Jelly Roll Pan
Ingredients
- 4 Eggs, beaten
- 1 teaspoon Vanilla
- ¼ teaspoon Salt
- 2 cups Sugar
- 2 cups Flour
- 1 cup Milk
- 2 teaspoons Butter, Melted
- 2 teaspoons Baking Powder
- 1 ½ cups Peanut Butter
- 16 ounces Hershey Bar, 2 bars melted
Instructions
- Add eggs, milk, vanilla to a large bowl and whisk until combined. Add flour, sugar, baking powder and butter to the bowl; mix.
- 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.
Christina's Notes
- Don't overmix: Overmixing can lead to a tough cake. Mix just until combined.
- Use room temperature ingredients: Room temperature ingredients blend more easily.
- Don't overbake: A toothpick inserted into the center should come out with moist crumbs, not dry.
- Round Cake Pan: Make the cake in a round pan instead of a square one.
- Let the cake cool completely: This will prevent the frosting from melting.
- Peanut Butter Icing: Make the chocolate cake with peanut butter frosting on top. Use the remaining peanut butter frosting to make dark chocolate cupcakes.