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!?!?!"
 
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photo by Jennie M. photo by Jennie M.
photo by Jennie M.
photo by Jennie M. photo by Jennie M.
photo by Jennie M. photo by Jennie M.
photo by Chef AngieW photo by Chef AngieW
Ready In:
30mins
Ingredients:
13
Yields:
1 twelve x fifteen inch sheet cake
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ingredients

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directions

  • 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.

Questions & Replies

  1. Is 2 teaspoons of margarine in the cake correct or should it be 2 tablespoons? Thank you!
     
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Reviews

  1. Wow, make sure you have a big glass of milk to wash down this delicious treat! It tastes exactly like the Tastycake original, if not better. And it's very easy to make. I did have to increase the baking time to about 25-30 minutes. I also found that adding "dollups" of peanut butter on the cake and letting it sit a few minutes to get warm and gooey made it easier when it came time to spread the peanut butter. Thanks, Manda!
     
  2. This is an easy to make cake with ingredients that you are likely to have on hand. I completely agree with the previous reviewer: the baking time is closer to 25 minutes and adding dollups of peanut butter on the warm cake made it easier to spread.
     
  3. Delicious! I had a recipe that turned out just a tiny bit better (maybe a smudge of salt would have pepped it up) but this is very very good. I baked the cake for 19 minutes and heated the peanut for 30 seconds so I could spread it very easily on the warm cake. Let it sit overnight and frosted the next day. This picture is post-peanut butter, pre-frosting. There wasn't much left post-frosting ;)
     
    • Review photo by Jennie M.
  4. it was a great recipe the batter was a little watery i guess at first i thought the recipe was going wrong but it was good
     
  5. I used Splenda instead of the sugar in the cake recipe. It turned out well. I would use less cocoa powder in the icing though.
     
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Tweaks

  1. For the frosting, I prefer Hershey bars. I melt 5 or six bars in the microwave (slowly) and spread the over the cooled cake.
     

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
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