Peanut Butter Tandy Cakes Recipe

Name: Peanut Butter Tandy Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. granulated sugar; 2 tsp. oil; 4 eggs; 1 tsp. vanilla; 2 c. flour; dash of salt; 2 tsp. baking powder; 1 c. milk; 12 oz. peanut butter; 1 (8 oz.) Hershey chocolate bar; 1 tsp. Crisco

Servings: persons

2 c. granulated sugar
2 tsp. oil
4 eggs
1 tsp. vanilla
2 c. flour
dash of salt
2 tsp. baking powder
1 c. milk
12 oz. peanut butter
1 (8 oz.) Hershey chocolate bar
1 tsp. Crisco

1
Preheat oven to 350u00b0.
2
Grease and flour a jelly roll cake pan (9 x 13-inch).
3
Beat together sugar, oil, eggs and vanilla. Slowly add flour, salt, baking powder and milk.
4
Bake for approximately 25 minutes. While cake is hot, spoon peanut butter, in small amounts, over cake.
5
Place cake in freezer until peanut butter has hardened.
6
Melt Hershey chocolate bar with Crisco in microwave.
7
Spread chocolate over cooled cake.
8
After chocolate has hardened, cut into squares.

1745

kcal

Calories

Fat

249

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: 2 c. granulated sugar, 2 tsp. oil, 4 eggs, 1 tsp. vanilla, and more.

Yes, Peanut Butter Tandy Cakes 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 Cakes

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