Peanut Butter Tastykake Copycat Food

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.

PEANUT BUTTER TASTYKAKE - COPYCAT

Steps:

• Preheat oven to 350 degrees.
• Using small saucepan, scald milk and butter. Set aside to cool.
• Combine remaining ingredients, add cooled milk mixture.
• Pour into greased and floured sheet pan (with at least 1" sides).
• Bake for 25 minutes.
• Spread peanut butter over cake while it is still hot.
• Place in refrigerator for 1 hour.
• When peanut butter has hardened, melt chocolate and spread over top.
• Let chocolate cool and harden.
• Serve with coffee or a tall glass of milk!

KANDY KAKES FROM SCRATCH

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.