Description
A nostalgic Tandy Cake features a light, fluffy vanilla cake base topped with a creamy peanut butter layer and finished with a rich chocolate coating. This beloved treat is a cross between cake and candy, perfect for satisfying sweet cravings.
Ingredients
Scale
For the Crust:
- For the Cake:
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Peanut Butter Layer:
- 1 1/2 cups creamy peanut butter
- For the Chocolate Topping:
- 2 cups milk chocolate chips
- 2 tablespoons vegetable shortening
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together sugar, flour, baking powder, and salt.
- Beat in eggs one at a time, then mix in vanilla and milk until smooth.
- Pour batter into prepared pan and bake for 20-25 minutes until golden and springs back when touched.
- Let cake cool completely in pan on a wire rack.
- Spread peanut butter evenly over cooled cake. Chill for 30 minutes to set.
- Melt chocolate chips and shortening together (double boiler or microwave), stirring until smooth.
- Pour chocolate over peanut butter layer, spreading evenly. Chill 1 hour before cutting.
Notes
For best results, use natural creamy peanut butter without stabilizers. Store chilled for up to 5 days. Freezes well for 2 months (slice before freezing).