Tandy Kake
Tandy Kake is a rich, indulgent treat featuring a moist cake base topped with creamy peanut butter and a smooth chocolate layer. Its combination of peanut and chocolate flavors makes it perfect for sharing at gatherings or as a decadent dessert for any sweet tooth. Simple to prepare and irresistibly delicious.
Ingredients
Instructions
- Cream the eggs, vanilla, sugar, oil, and salt together.
- Add the flour, alternating with the milk, and beat until smooth.
- Pour the batter into a greased cookie sheet.
- Bake at 350°F for 25 minutes, or until the edges separate from the sides of the pan and pressing the center gives slight resistance.
- While hot, spread the peanut butter over the cake. Allow it to cool at room temperature until the peanut butter is set.
- Melt the Hershey bars in the microwave, being careful not to burn them.
- Pour the melted chocolate over the peanut butter layer and spread evenly.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you prefer a nutty twist, try adding chopped roasted peanuts to the peanut butter layer. To prevent the cake from sticking, ensure your cookie sheet is well-greased or use parchment paper. If you want to experiment, you can substitute the Hershey bars with a chocolate fudge sauce for a different chocolate experience.
Serving Suggestions
Cut the Tandy Kake into squares for easy serving and pair it with a scoop of vanilla ice cream for a delicious dessert. It also goes well with a cup of coffee or a glass of milk. For a fun twist, serve it alongside a slice of 'Grandma'S Best' Cookies to create a sweet dessert platter that will delight guests.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you prefer to keep the cake longer, refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for about 10-15 seconds or until slightly warm, ensuring the chocolate doesn’t melt too much.
Nutrition & Diet Analysis (per serving)
Each serving of Tandy Kake contains roughly 644 calories, with 13g protein, 42g carbohydrates, and 39g fat. It is an excellent source of protein (26% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 835mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add a delightful texture to the cake. Just keep in mind that it will change the smoothness of the peanut butter layer, giving it a bit more bite and texture.
How do I know when the cake is done baking?
The cake is done when the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. The center should spring back slightly when pressed.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cake a day in advance and store it as directed. Just wait to add the peanut butter and chocolate layers until you're ready to serve for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).