Peanut Butter Tandy Kakes Food

GRANDMA'S TANDY KAKE

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.

IRRESISTIBLE PEANUT BUTTER TANDY KAKES

Steps:

• Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
• Coat a 15" x 10" x 1" jelly roll pan with a flour-based baking spray. Set to the side.
• In a medium-size mixing bowl whisk together the all-purpose flour, baking powder, and salt. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined.
• Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until just combined. Do not over mix.
• Pour the batter into the prepared jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
• Bake for 28-30 minutes at 350ºF.
• Remove from the oven and place on a wire cooling rack to cool completely.
• Using a spatula or offset spatula, spread the peanut butter evenly over the top of the cake.
• In a medium-sized bowl, melt the semi-sweet chocolate chips and coconut oil (optional) in the microwave in 45 - 60 second increments, stirring each time, until completely melted and smooth.
• Pour the melted chocolate over the top of the peanut butter, then spread evenly over the top using a spatula or offset spatula.
• Refrigerate for 30 minutes - 1 hour before cutting into squares. These are best kept in the refrigerator in an airtight container.

CHOCOLATE PEANUT BUTTER CAKES

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.

PHILLY TANDY TAKES

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.

PEANUT BUTTER TANDY KAKES

Steps:

• 1. Scald milk & butter (bring almost to a boil) set aside.
• 2. Sift flour, salt, baking powder, sugar. Add eggs and vanilla. Mix well.
• 3. Pour milk into batter. Mix slowly till combined (it will splash) .. then mix for 2 minutes.
• 4. Pour into greased Jellyroll pan. Bake at 350 for 20-25 minutes. Cake will be slightly brown around the edges.
• 5. COOL. (DO NOT REMOVE FROM PAN). When cake is completely cool, spread Peanut Butter over cake. Refridgerate for 15 minutes.
• 6. Melt Choc Chips and spread over peanut butter. Cut into small squares & refrigerate until choc hardens. Cut again.
• 7. Store in tupperware layered with waxed paper.

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.

PEANUT BUTTER TANDY CAKE

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.