Peanut Butter Tandy Cake Recipe

Name: Peanut Butter Tandy Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 c. sugar; 1 c. + 3 Tbsp. oil; 2 c. flour; 2 tsp. baking powder; 1/4 tsp. salt; 1 c. milk; 1 c. + 1 tsp. peanut butter; 1 tsp. margarine; 4 Hershey bars; 3 Tbsp. oil

Servings: persons

4 eggs
2 c. sugar
1 c. + 3 Tbsp. oil
2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 c. + 1 tsp. peanut butter
1 tsp. margarine
4 Hershey bars
3 Tbsp. oil

1
Beat eggs well.
2
Add sugar and oil.
3
Beat well.
4
Add flour, baking powder, salt and milk.
5
Beat well.
6
Pour into a large greased cookie sheet with an edge.
7
Bake 18 minutes at 350u00b0 or until golden.
8
Melt peanut butter plus margarine in double boiler. Pour over hot cake.
9
Melt Hershey bars and oil.
10
Pour over hot peanut butter.
11
Spread with a spoon.
12
Be careful not to mix with peanut butter.
13
Let cool.
14
Refrigerate until chocolate sets.

2066

kcal

Calories

114

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggs, 2 c. sugar, 1 c. + 3 Tbsp. oil, 2 c. flour, and more.

Yes, Peanut Butter Tandy Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Tandy Cake

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