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.
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.
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
CANDY BAR CAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
- Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
- Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
- Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
- Mix the peanuts and dulce de leche in a bowl.
- Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
- Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
- Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
- Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.
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.
PEANUT BUTTER TANDY CAKE
Bring the classic combination of peanut butter and chocolate to a tasty sheet cake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- Make cake batter as directed on box using cake mix, water, oil and eggs. Pour batter into pan.
- Bake 17 to 23 minutes (19 to 26 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
- In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting.
- Spread frosting over peanut butter layer on cake. Store loosely covered.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 21 g, TransFat 1 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
TANDY CAKE MOSS
Yield Makes 24 Squares
Number Of Ingredients 11
Steps:
- Make cake:
- Preheat oven to 350° F. Butter and flour a 17 1/4- by 11 1/2- by 1-inch jelly-roll pan, knocking out excess flour.
- In a bowl with an electric mixer beat eggs with sugar and vanilla until mixture is very thick, pale, and forms a ribbon when beaters are lifted, about 3 minutes. In a small saucepan bring milk and butter just to a boil. Cover pan and remove from heat. Sift flour and baking powder into egg mixture and beat just until combined. With mixer running add hot milk mixture in a stream and beat just until combined. Spread batter evenly in pan and bake in middle of oven 20 to 25 minutes, or until golden and springs back when touched lightly. Cool cake in pan on a rack.
- Make topping:
- In a small saucepan heat peanut butter over low heat, stirring, just until barely warm and thin enough to spread easily. Spread peanut butter evenly over cake and chill, uncovered, 30 minutes, or until peanut butter is firm. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and cool to room temperature.
- Pour chocolate onto cake and spread evenly over peanut butter. Cut cake into 24 squares and chill in pan, uncovered, until chocolate is firm. Recut cake squares and serve chilled or at room temperature.
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
PEANUT BUTTER TANDY CAKE
Yummm.... my mom used to make this a lot. Tastes almost like a peanut butter cup. Very rich and good with a glass of milk.
Provided by Juliann
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Heat and mix milk and margarine, then set aside.
- Mix all the other ingredients in separate bowl.
- Add milk mixture to ingredients.
- In wax paper lined (8.5x10-inch) pan pour mixture.
- Bake for 25 minutes.
- Spread with peanut butter.
- Refrigerate for a few hours.
- Melt chocolate chips and spread on top of cooled cake.
- Cool till chocolate is firm.
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- Sift the flour together with the baking powder and add to the egg mixture a little at a time while stirring on low.
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