The Mounds candy bar is extremely comparable to this recipe. It comes together quickly and is surprisingly simple to make.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 16 |
| Yield: | 1 10×15-inch pan |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons margarine
- 1 ¼ cups peanut butter
- 2 pounds milk chocolate candy bar, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch jelly roll pan.
- Sift together flour and baking powder in a medium bowl; set aside.
- Beat together sugar, eggs, and vanilla in a large bowl with an electric mixer until light and lemon-colored. Beat in flour mixture until combined. Place milk and margarine in a microwave-safe dish. Microwave until mixture begins to bubble, about 2 minutes. Stir into batter until incorporated, then pour into the prepared jelly roll pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Allow cake to cool completely on a wire rack.
- Drop spoonfuls of peanut butter all over cooled cake and spread evenly to the edges. Place cake in the refrigerator to allow peanut butter to set, about 1 hour.
- Place chocolate in a microwave-safe dish and microwave until melted. Spread evenly over peanut butter layer. Place cake in the refrigerator to allow chocolate to harden.
Nutrition Facts
| Calories | 617 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 12 g |
| Sodium | 198 mg |
| Sugars | 57 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Very good enjoyed
Having grown up in the area where Tastycake Tandycakes are sold, this comes extremely close to the original. I made some changes to the recipe to have a little less of the cake. Also, you should only have a slight coating of chocolate on the top, I have found that a bag of chocolate chips is perfect. Now if you want more peanut butter, once the cake is baked, poke holes in it and warm some peanut butter first and fill in the holes, let it cool, and then add a layer of peanut butter. Then melt your chocolate and evenly coat the top.
Two pounds of chocolate is way too much. I used that much and the batch was totally ruined because it was impossible to cut the chocolate without it cracking as it was so thick. Also the eating experience was not good because the chocolate overpowered everything else. I had to throw out the entire batch — such a waste of time and money.
I made this receipt into cupcakes. What a hit with the family. I used 1/8 cup per cupcake. I put the peanut butter on the hot cupcakes The receipt will make 3 dozen cupcakes.
I ve made a very similar recipe to this, the homemade version-but I thought it smelled/tasted much too “eggy”. So I used a box of betty crocker plain pound cake mix,( regular cake mix won’t have the right texture) make sure any pound cake mix you buy doesn’t list lemon flavor/citric acid for this recipe. I prepared it according to the directions using butter for flavor, not margarine. Line a baking sheet w/ parchment paper & spray lightly w/cooking/no stick spray. Spread evenly almost to the edges all around, it will expand. Bake 350 for about 20 minutes, until it springs back when lightly touched or a toothpick in the center just has crumbs, no batter on it. Spread half to 3/4’s jar creamy peanut butter while it’s still warm, but not hot. It easier that way. I stuck it in the fridge for half hour to harden. I melted 2.5 Giant (7.5 oz) Hersheys bars. I hardened it in the fridge after applying choc because I’m impatient. Easy & quick enough, crowd pleaser & yummy.
I would give this 5 stars but I think there was too much chocolate in this recipe. I would cut it in half. Otherwise it was delicious.
Turned out great! I melted 2 bags of Dove Easter Egg chocolates. Totally worth the new set of love handles!
I didn’t like it I loved it
I don’t know if the 2lbs of chocolate was a typo, but that is WAYY too much chocolate. I use two of the 4 ounce bars, or one giant 7 oz one and a regular one, and that’s more than enough. One pound of chocolate is 16 oz, two pounds is 32 oz. that’s EIGHT of those big 4 oz bars. It’d be overflowing off the pan.
Love this and now a family favorite! I only use 1lb of candy bar v. 2 lbs Using 2 lbs makes it a very thick chocolate layer…while it was good still, it was a bit too much for our liking and harder to cut.
Cake recipe was spot on but theres no way you need that much peanut butter and chocolate. I doubled the recipe and still only used about 1cup of peanut butter if that and around 6 normal sized hershey bars.
Followed the directions, I have made this many times over the years, one of my family’s favorite.
Made this in an 11 x 17 pain and used butter. Spread PB on as soon as came out of the oven, then cooled cake and put in freezer for a short period before adding chocolate. Melted 6 Hershey bars for the top, returned to freezer to set. FANTASTIC!!
Good recipe for a teen to follow!
I didn’t know about the famous Tandy cake before but decided to make it because it’s simple and looks like a treat. It is indeed tasty and lovely!! I did not do hard chocolate on top, I melted semi sweet chocolate in heavy cream and it still set nicely on top of the cold peanut butter. I love this cake and will make again.
If your not from the Philly area, you won’t appreciate this recipe….kudos it’s perfect, just like the Tastycake Tandy Bars I grew up on. After reading the reviews and lots of people use a box cake – oh no please don’t if you want the kJ d like the original. The cake is supposed to be a little spongy and chewy not airy like a bud cake mix. This recipe is perfect thank you for the memories
It was good but I’ve had better cakes. Tasted like a Reese’s PB cake. Frosting on cake is better than chocolate in my opinion.
Overall a very good easy recipe. However, the next time I make it, I will cut back on the chocolate. Two pounds was somewhat excessive.
1) make sure you only use a 10×15 jelly pan. I was in a hurry and bought a 10×15 cookie sheet at family dollar, it did work but it would have made me feel better to have a little more room to work with when I put on the toppings. A cookie sheet isn’t as deep as a jelly roll pan. 2) I made 2 very small changes. I used only a little over 1 lb of Hershey bars (like 1.2) it was perfect , any more would have been overload and I love chocolate. Lastly, I found it easier to spread on the peanut butter when the cake was still warm. I let the cake sit out for maybe 5 minutes . It was delicious. I also recommend that you give away as soon as possible so you are not left home alone to eat it by yourself!
My hubby baked this treat for a BBQ we were attending. He found the 2 pounds of chocolate was too much. He wants to decrease the amount of chocolate to 1 pound for a thinner top layer The cake had good flavor and the peanut butter smoothed out nicely. . It looked good.
You CAN use chocolate chips in this recipe! Just stir in enough margarine to keep the chocolate smooth once you’ve melted it. I think I used 3-4 tablespoons. Fantastic recipe!