Best Grandmas Tandy Kake Recipes

IRRESISTIBLE PEANUT BUTTER TANDY KAKES

Irresistible Peanut Butter Tandy Kakes image

Irresistible Peanut Butter Tandy Kakes combine a moist vanilla sponge cake, a creamy peanut butter layer, and a rich, semi-sweet melted chocolate that's spread all over the top. It's a childhood, classic favorite recipe that's easy to make and-whether you call them tandy kakes, kandy kakes, or tandy cakes-they are simply out of this world!

Provided by Jennifer

Time 1h45m

Number Of Ingredients 11

Ingredients

2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
2 cups Granulated Sugar
2 tbsp Vegetable Oil
4 Large Eggs (room temperature)
1 tsp Vanilla Extract
1 cup Milk
1 1/2 cups Creamy Peanut Butter (no-stir recommended)
12 oz Semi-Sweet Chocolate Chips
1 tbsp Coconut Oil (optional add on with the chocolate chips)

Steps:

Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
Coat a 15" x 10" x 1" jelly roll pan with a flour-based baking spray. Set to the side.
In a medium-size mixing bowl whisk together the all-purpose flour, baking powder, and salt. Set to the side.
Using your hand mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined.
Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until just combined. Do not over mix.
Pour the batter into the prepared jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
Bake for 28-30 minutes at 350ºF.
Remove from the oven and place on a wire cooling rack to cool completely.
Using a spatula or offset spatula, spread the peanut butter evenly over the top of the cake.
In a medium-sized bowl, melt the semi-sweet chocolate chips and coconut oil (optional) in the microwave in 45 - 60 second increments, stirring each time, until completely melted and smooth.
Pour the melted chocolate over the top of the peanut butter, then spread evenly over the top using a spatula or offset spatula.
Refrigerate for 30 minutes - 1 hour before cutting into squares. These are best kept in the refrigerator in an airtight container.

TANDY CAKE

Tandy Cake image

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

Ingredients

4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 ¼ cups peanut butter
2 pounds milk chocolate candy bar, chopped

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