Tandy Cakes

Name: Tandy Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. sugar; 2 c. flour; 1/2 tsp. salt; 1 1/2 Tbsp. oleo; 1 c. milk; 4 eggs; 1 tsp. vanilla; 2 tsp. baking powder; 6 to 8 Tbsp. peanut butter; 8 oz. Hershey milk chocolate bars

Eats Now Editorial Team · 2272 kcal · Baking & Desserts

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Tandy Cakes – a delicious recipe with sugar, flour, salt, oleo, milk, eggs. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 c. sugar
2 c. flour
1/2 tsp. salt
1 1/2 Tbsp. oleo
1 c. milk
4 eggs
1 tsp. vanilla
2 tsp. baking powder
6 to 8 Tbsp. peanut butter
8 oz. Hershey milk chocolate bars

1
Mix first 8 ingredients well.
2
Pour into greased 17 x 11-inch jelly roll pan (if you use 15 x 10-inch, you get a thicker cake). Bake at 350u00b0 for 20 minutes.
3
As soon as removed from oven, spread peanut butter on top of hot cake evenly.
4
Refrigerate 1/2 hour. Melt Hershey bars and spread over cooled cake.
5
Refrigerate until set.
6
Cut into small bars and serve.

2272

kcal

Calories

105

Fat

280

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 c. sugar, 2 c. flour, 1/2 tsp. salt, 1 1/2 Tbsp. oleo, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
2272 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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