Best Peanut Butter Tastykake Copycat 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.

PEANUT BUTTER TASTYKAKE - COPYCAT

Steps:

• Preheat oven to 350 degrees.
• Using small saucepan, scald milk and butter. Set aside to cool.
• Combine remaining ingredients, add cooled milk mixture.
• Pour into greased and floured sheet pan (with at least 1" sides).
• Bake for 25 minutes.
• Spread peanut butter over cake while it is still hot.
• Place in refrigerator for 1 hour.
• When peanut butter has hardened, melt chocolate and spread over top.
• Let chocolate cool and harden.
• Serve with coffee or a tall glass of milk!

KANDY KAKES FROM SCRATCH

Steps:

• Preheat oven to 350.
• Mix eggs until nice and yellow then continue mixing in the the remaining cake ingredients. Pour into a 15 x 2 pan and bake for about 15 minutes or until tests done.
• Immediately after removing from oven spread the 1 1/3 cup of peanut butter over hot cake. (I don't actually measure the peanut butter, I just use enough to give the cake a nice even layer.) Put aside and let cool. If I'm in a hurry I put it in the fridge to speed things up.
• When cake is cool but NOT cold melt the tablespoon of peanut butter along with the milk chocolate in the microwave,about 1 - 1.5 minutes. Spread over cake and cool completely before cutting.

PEANUT BUTTER TANDY CAKE

Steps:

• 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.

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.

PHILLY TANDY TAKES

Steps:

• Combine the first six ingredients together and beat with mixer for 2 minutes.
• Spread in jelly roll pan and bake at 350 for 15-20 minutes.
• Spread peanut butter on hot cake and refrigerate for 2 hours. Your choice on how much peanut butter, I like a lot.
• Melt 8oz. of sweet baking chocolate square in double boiler (or microwave) and spread over cake.
• Let cool before eating. Can put in refrigerator for chocolate to harden.