Allow the spiralizer to handle all the work, and then have a quick-to-assemble apple salad that is crisp, fresh, and crunchy with a mild vinaigrette dressing. Any kind of apple will work as long as it is fresh and has a solid texture. Add the vinaigrette dressing just before serving to preserve the apples crisp.
| Servings: | 25 |
| Yield: | 10 to 16 x inch sheet cake |
Ingredients
- 4 eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 cup milk
- 2 teaspoons baking powder
- 2 teaspoons butter, melted
- 1 cup peanut butter
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
- In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
- Bake for 20 to 25 minutes. Do not overbake.
- While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 106 mg |
| Sugars | 25 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
My mom used to make a cake very similar to this one. It was always a big hit. I couldn’t find her recipe and this one was just as good. The only changes I made were I made sure the milk was room temperature for the cake and I melted Hershey’s chocolate bars for the top. I will definitely be making this one again.
It’s a lovely cake. Spreading peanut butter on a hot cake is easier said than done, apparently. I’m glad I went with method one, not the alternative, for the icing cause it is very nice. I also forget to add the milk but it’s all good since I have ice cream to eat with it. Also, 2 cups of chocolate chips is excessive, I used one and it was perfect.
I followed the recipe almost exactly, and at first taste I wasn’t impressed. However, I let it sit in the fridge overnight and that seemed to make a world of difference! The only thing I changed was the amount of peanut butter, I only used 3/4 Cup. I waited until the cake had chilled before I added my melted semi sweet chips. Probably would have been even better with the milk chocolate chips. And like other reviewers, I feel like the peanut butter needs sweetened. Maybe mixing it with confectioners sugar would help. Overall, my family and I enjoyed this cake!! It’s hard to go wrong with chocolate and peanut butter 😉
Awesome. Next time I might try with chocolate frosting instead of melted milk chocolate.
These were wonderful and I am a Philly girl.
This is amazing. Being a Philly girl born and raised, when I moved away I missed my favorite treats as a child. This def changed all of that. I did make some changes though. I used the same cake receipt, but instead of making one cake I made individual servings like the actually tandycakes. I used a regular size cupcake pan, but poured 1 tbs of batter in each and baked for 10 min. I repeated this until all of the batter was gone. I then used honey peanut butter (to add some extra sweetness). Once all tops werebspread with peanut butter, inlaced them in the fridge for about an hr. I then melted 2 bags of regular chocolate chips (1 bag at a time) and dipped The top of the cakes (the peanut butter side down) wih the chocolate and placed them on parchment paper on a cookie sheet and placed them back into the fridge until hardned. Talk about delicious, I thought I was eating an actual tasty cake.
I just made this for a 30th birthday, everyone liked it, but I thought it was dry, I even took it out of the oven early. This recipe was not my favorite.
Fan-Freaking-tastic i only used about three quarters of a pound of chocolate bars ( the ones made in Hershey P.A.) And the choosey mothers peanut butter and wow what a treat ! I have not had true Tandy Cakes in 20 years and they tasted ALMOST exactly as i remember. Watch cake cooking time my oven was faster. Cut while chocolate is still melty and use parchement. EXCELLENT!!!
This is a delicious recipe! Rather than adding chocolate chips and putting the cake back in the oven, I melt a large chocolate candy bar and spread it over the peanut butter layer after I have refrigerated the cake long enough for the peanut butter to harden a bit.
This did well, all beit I cooked it as a gigantic 4 cup flour cake – wasn’t quite sure how it would turn out, but the batter ended up tasting like angel food cake (but much, much thicker!). I covered the cake in Peanut Butter, and instead of dark chocolate, I used melted white baker’s chocolate and stuck in the freezer to harden after I covered with sprinkles. This was a success!
I made this for my husband for his birthday since he absolutely loves chocolate and peanut butter and it was a huge hit. I ended up having the choc/peanut butter on the bottom of the cake and used chocolate frosting for the top which made it even better
I just made these yesterday for the first time. They taste very close to Peanut Butter Kandy Cakes by Tasty Cake. The next time I make them I will try using milk chocolate instead of semisweet. Everyone is enjoying them!
Awesome! Taste just like the Tasty Cake version. Could use a thicker chocolate layer though. Next time, I will use 3 cups chocolate chips.
I’ve made this recipe for this cake twice in as many days, and both times the cake came out with the consistency of corn bread…not at all good. I will NEVER use this recipe again and I suggest you avoid it at all costs
I love how easy this recipe is. I usually have tips after making, but not for this one. I made as a two-layer cake per my daughter’s birthday request. Since this works best when you put the peanut butter and chocolate chips on warm cake, I had to pry the cake out of the pans before it was completely cool. I could use some tips on that (I did grease and flour pans). FYI – when you make and serve from a 10×15 jelly roll pan, it’s EASY and delicious.
Growing up in the Philly area meant Tastykakes were a main staple in my lunch box! Definitely just like my favorite Tastykake of all, and yes, the milk chocolate chips are better to use.
Being from South Jersey, and living in South Carolina now, I looooooved these! You can’t get Tasty Cakes here! Thank you soooo much!
I just made this, and they came out fantastic! I have to admit, I’m one who believes that you taste with your eyes first – so instead of following the directions for baking I used my cupcake pans to get the desired ‘Tandy Kake’ effect. Once they were cooked, I removed them from the pan and spread some peanut butter on top of each cake. I melted my chocolate in a double boiler and spread it over the cakes, plopping a largish ‘blob’ on top of the cake. Then I quickly spread the chocolate over the cake to the sides and ‘frosted’ around the cake to the edges. Be careful not to mess with the top too much if you are going to use this method because the heat of the chocolate melts the peanut butter and it tends to bleed into the chocolate a little bit. Once they were ‘frosted’ I popped them into the freezer for 3 minutes to ‘set’ the chocolate. They were MOST excellent! Thanks so much for sharing a great recipe!
i made this recipe for the cake but I cooked for the full amount of time. then spread the peanut butter while it was still warm. Also i melted hershey bars in the microwave and used them instead of chocolate chips.
The same family recipe I had been searching for years to find! Just chill before you add melted chocolate chips, and you’re golden!
The ingredients for the cake are the exact same as the one I got from my Mom’s church cookbook. Same goes for the peanut butter. The easier thing to do(like my version says) is melt down an 8 ounce Hershey Bar(that’s pretty close to home here) and spread on the cake and cool completely in the fridge for about 15-20 minutes. Now you’ll have to let set a few minutes before cutting, but these are the BEST.