Tastykake Tandy Cake Recipes

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.

COPYCAT TASTYKAKE TANDY CAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease a jelly roll pan.
• In a large bowl. beat the eggs until they are a lemon color and thick. Add the vanilla, sugar and softened butter to the bowl, beat until well combined.
• Combine the flour and baking powder together in a medium bowl. Add the flour mixture in thirds to the batter mixture alternately with the milk. Example: (Add 1/3 cup of the flour, beat until just incorporated. Add half of the milk, beat until just incorporated. Add another third of flour, mix until just incorporated. Add the remaining milk, mix until just incorporated and finally the last 1/3 of the flour. Mixing until just incorporated.
• Place the batter in the prepared jelly roll pan. Bake at 350 degrees for 25 - 30 minutes until top is golden and a toothpick inserted comes out clean.
• Place the cake on a cooling rack. While the cake is hot, place dollops of peanut butter over the entire surface of the cake. Allow to sit about ten minutes so the peanut butter warms up and is easier to spread over the cake. Use an icing spatula to spread the warmed up peanut butter over the entire cake. Allow the cake to cool completely before frosting with Chocolate frosting.

TANDY CAKE

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.