Best Philly Tandy Takes 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.

GRANDMA'S TANDY KAKE

Grandma's Tandy Kake image

My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 10

Ingredients

4 large eggs, room temperature
2 cups sugar
1 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-3/4 cups creamy peanut butter
5 milk chocolate candy bars (1.55 ounces each), chopped
2 tablespoons butter

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.

Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

PEANUT BUTTER TANDY CAKE

Peanut Butter Tandy Cake image

Yummm.... my mom used to make this a lot. Tastes almost like a peanut butter cup. Very rich and good with a glass of milk.

Provided by Juliann

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup scaled skim milk
1 tablespoon margarine
1/2 cup egg white
1/2 teaspoon vanilla
1 cup sugar
1 cup flour
1 teaspoon baking powder
5 tablespoons smooth peanut butter
1 cup semi-sweet chocolate chips

Steps:

Preheat oven to 350°F.
Heat and mix milk and margarine, then set aside.
Mix all the other ingredients in separate bowl.
Add milk mixture to ingredients.
In wax paper lined (8.5x10-inch) pan pour mixture.
Bake for 25 minutes.
Spread with peanut butter.
Refrigerate for a few hours.
Melt chocolate chips and spread on top of cooled cake.
Cool till chocolate is firm.

PEANUT BUTTER TANDY TAKE

Peanut Butter Tandy Take image

This is one my boys just love. Tastes just like the ones from Tasty Cake

Provided by Krista Quintrell @kristaq

Categories Cakes

Number Of Ingredients 9

Ingredients

2 cup(s) sugar
4 - eggs
1 cup(s) milk
1 teaspoon(s) vanilla
2 cup(s) all purpose flour
2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1 package(s) chocolate chips, milk or semi-sweet
1 1/2 cup(s) smooth peanut butter melted

Steps:

PreHeat Oven to 350 degrees... Beat 4 eggs til pale yellow and thick. Slowly add in the 2 cups of sugar and mix well. Add milk and vanilla and mix.
Combine flour, baking soda and salt. Fold into egg/sugar mixture.
Line a large cookie sheet with parchment paper, (I lightly spray the paper with cooking spray). Pour the batter in and bake for 20 minutes.
After pulling the cake out of the oven, melt your peanut butter (I use the microwave) and pour over your hot cake. **Chill until the peanut butter is set**
Melt your chocolate chips (I use semi-sweet) over a double boiler, or microwave. Pour over CHILLED peanut butter layer, spread to the edge. **CHILL AGAIN**
Cut into squares and serve....