Sunday, September 9, 2012


A few weeks ago my sister made tandy cake at a family gathering.   What a treat!  Worth every calorie if you must know!  If you've eaten a Tasty Kake before then you know what I'm talking about.  Soft sponge cake, creamy peanut butter, and best of all yummy chocolate spread on top.   

Grease and flour a 15 1/2 x 10 1/2x 1" jelly roll pan (a cookie sheet the same size works fine). Preheat oven to 350 degrees.

For the cake:
Beat 4 eggs until they're a pale lemony color
2 cups sugar
2 cups all-purpose flour flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 cup milk
2 teaspoons melted unsalted butter
Continue beating until the mixture is completely smooth.

Pour the batter into the prepared pan and bake 15-20 minutes (a toothpick should come out clean). Cool for ~10 minutes and spread 1 regular sized jar of Creamy Peanut butter on the cake. If you just drop spoonfuls of it onto the warm cake and let it sit for a minute, it will melt and be really easy to spread! Put it in the fridge and let it cool completely.

Melt 10-12 ounces of good quality milk chocolate with 1 Tablespoon of vegetable oil. Pour and spread the melted chocolate over the cake. Let it cool until the chocolate is slightly hardened. Slice into squares and then refrigerate until hardened. 
Special thanks to the Purse Forum for posting the recipe!

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