DIY CANDY CAKE RECIPES

TANDY CAKE RECIPE | ALLRECIPES

Tandy Cake Recipe | Allrecipes 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

Total Time 2 hours 20 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1 - 10x15 inch pan

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, CarbohydrateContent 75.5 g, CholesterolContent 61.1 mg, FatContent 30.3 g, FiberContent 3.6 g, ProteinContent 13.1 g, SaturatedFatContent 12.3 g, SodiumContent 197.8 mg, SugarContent 56.9 g

PEANUT BUTTER AND CHOCOLATE CANDY CAKE RECIPE | ALLRECIPES

Peanut Butter and Chocolate Candy Cake Recipe | Allrecipes image

If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.

Provided by Brenda Benzar Butler

Categories Desserts Cakes Sheet Cake Recipes

Yield 10 x 16 inch sheet cake

Number Of Ingredients 10

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

Steps:

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 243.3 calories, CarbohydrateContent 34.8 g, CholesterolContent 31.4 mg, FatContent 10.6 g, FiberContent 1.7 g, ProteinContent 5.5 g, SaturatedFatContent 4.1 g, SodiumContent 105.6 mg, SugarContent 24.8 g

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