Peanut Butter Tandy Cake

The other night I tried a recipe I had clipped who knows how long ago. It sounded good so I saved it and finally got around to making it. It’s awesome :) It’s a bit rich if you eat it right after frosting it (AND you will definitely need a glass of milk! LOL), but if you can stand the wait and chill it in the fridge (make it early in the day for that night’s dessert) it’s incredible. One of my sons thought it was better before it was refrigerated, but the majority liked it better cold. Chilling it allowed the peanut butter and the frosting (which has melted chocolate chips in it) to harden, tasting more like a peanut butter cup candy. MMMMM

Peanut Butter Tandy Cake

1 box Betty Crocker Super Moist yellow cake mix (I used an off brand)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 1/2 cups creamy peanut butter
1/2 cup semi sweet chocolate chips
2 tablespoons butter or margarine
1 container (1 lb) Betty Crocker rich & creamy chocolate frosting (again, I used an off brand)

Heat oven to 350 F for shiny metal pan (or 325 for dark or nonstick pan). Spray bottom and sides of 15x10x1 -inch pan (I used 13 x 9 x 2) with baking spray with flour.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

Bake 22 to 28 minutes or until toothpick inserted in center comes out clean (I had to add an extra 10 minutes as mine wasn’t done, maybe because of the off brand cake mix?). 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. Freeze 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.

Little Tidbit: This was printed on the bottom of the recipe page:

This is our version of a “Tandy Kake”, a white cake made with peanut butter and chocolate that was popular in the 1930s.

Just an FYI about the photos attached below. These are not my photos, I neglected to take any before we gobbled up the cake (dumb I know), so I searched online and these are SIMILAR to what mine looked like.


Comments

  1. Jeune Girl Crafts says

    I had to check out your blog after the wonderful comment you left on mine! Looks like you have a wonderful family and are super-talented in all that you do!

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