Peanut butter is an everyday part of your diet. It’s the first thing you see when you open the fridge after a long day at work. It’s also the second ingredient of most mac & cheese recipes. If you think peanut butter is the only good thing about peanut butter, you’re seriously missing out.
Today I am going to share with you a peanut butter tandy cake recipe which is super easy and delicious. This peanut butter tandy cake recipe is a classic and a favorite of many. It’s a wonderful cake and so easy to make. This cake has the classic peanut butter taste and will be a great favorite. This cake is perfect for special occasions.
It is a simple cake that doesn’t take too long to make and has a wonderful texture when baked. it’s great for any birthday, holiday celebration, or just because you want to treat yourself. If you’re looking for an easy breakfast or dessert idea, look no further because this delicious treat will do just the trick.
How To Make Peanut Butter Tandy Cake
The Peanut Butter Tandy Cake Recipe is a great recipe for peanut butter lovers. This moist cake has the perfect amount of creamy peanut butter icing. The combination of chocolate and peanut butter in this recipe will have your mouth watering before it even makes it to the oven! If you are looking for something quick, easy, and delicious then this tandy cake is perfect for you!
Ingredients
- All-Purpose Flour, 2 Cups
- White Sugar, 2 Cups
- Vanilla Extract, 1 teaspoon
- Baking Powder, 1 teaspoon
- 4 Large Eggs
- Baking Soda, ½ teaspoon
- Whole Milk, 1 Cup
- Unsalted Butter, 2 tablespoon
- Peanut Butter, 1 ¼ Cups
- Milk Chocolate Candy Bar (Finely Chopped), 1 Cup
Instructions
Step 1
Pre-heat the oven to 350 degrees F. Grease a 10×15 inch baking dish with non-stick spray.
Step 2
Combine 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda in a bowl. Place the bowl aside.
Step 3
Mix together 4 eggs, 2 cups of granulated sugar, and 1 tsp of vanilla extract in another large mixing bowl.
Step 4
Beat the mixture on high speed until a foam appears like lemon juice.
Step 5
Put 1 cup milk with 2 tablespoons of butter in the microwave and heat for 2 minutes or until it begins to bubble.
Step 6
Beat the egg mixture for one minute with the milk mixture. Beat the prepared flour mixture in two or three batches at high speed until you get the perfect batter.
Step 7
Cook the baking pan for 20 minutes to 25 minutes in the preheated oven. Use a toothpick to check whether the cake is fully cooked. The toothpick should come out clean.
Step 8
Cool the cake on a wire rack. Put 1 1/4 cups of peanut butter on top with the edges evenly spaced after it’s cooled. Refrigerate for about an hour.
Step 9
Spread the chocolate evenly over the peanut butter layer after melting it in the microwave. Let it harden over time in the fridge.
Step 10
You can enjoy tasty tandy cakes anytime after a meal.
Peanut Butter Tandy Cake Recipe
Type: Dessert
Cuisine: American
Recipe Yield: 3 servings
Calories: 320 calories
Preparation Time: 30M
Cooking Time: 30M
Total Time: 1H
Also Read: Betty Crocker Old Fashioned Fruit Cake Recipe
Peanut Butter Tandy Cake
Ingredients
- 2 cups All-Purpose Flour
- 2 cups White Sugar
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 4 Large Eggs
- .5 tsp Baking Soda
- 1 cup Whole Milk
- 2 tbsp Unsalted Butter
- 1 1/4 cups Peanut Butter
- 1 cup Milk Chocolate Candy Bar Finely Chopped
Instructions
- Pre-heat the oven to 350 degrees F. Grease a 10×15 inch baking dish with non-stick spray.
- Combine 2 cups of all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon baking soda in a bowl. Place the bowl aside.
- Mix together 4 eggs, 2 cups of granulated sugar, and 1 tsp of vanilla extract in another large mixing bowl.
- Beat the mixture on high speed until a foam appears like lemon juice.
- Put 1 cup milk with 2 tablespoons of butter in the microwave and heat for 2 minutes or until it begins to bubble.
- Beat the egg mixture for one minute with the milk mixture. Beat the prepared flour mixture in two or three batches at high speed until you get the perfect batter.
- Cook the baking pan for 20 minutes to 25 minutes in the preheated oven. Use a toothpick to check whether the cake is fully cooked. The toothpick should come out clean.
- Cool the cake on a wire rack. Put 1 1/4 cups of peanut butter on top with the edges evenly spaced after it’s cooled. Refrigerate for about an hour.
- Spread the chocolate evenly over the peanut butter layer after melting it in the microwave. Let it harden over time in the fridge.
