Tanny Cake
A rich, indulgent cake featuring a tender base topped with creamy peanut butter and melted chocolate, perfect for satisfying sweet cravings and special celebrations.
Ingredients
Instructions
- Beat eggs, vanilla, sugar, and oil in a bowl and mix well.
- Add flour, baking powder, salt, and milk; beat until smooth.
- Pour the batter into a greased and floured large cookie sheet.
- Bake at 350°F for 25 minutes.
- Allow the cake to cool and then refrigerate.
- Spread peanut butter evenly on top of the cooled cake.
- Melt the Hershey candy bar with shortening and pour over the peanut butter layer.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute almond milk for regular milk to make this cake dairy-free. If you're short on time, use store-bought chocolate frosting instead of melting the Hershey bar with shortening. Ensure the cake is completely cooled before spreading the peanut butter for a smoother application.
Serving Suggestions
Serve Tanny Cake chilled straight from the fridge for a refreshing treat. This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, try serving it alongside a fruit salad or a side of Freckle-Faced Taters for a unique dessert experience.
Storage & Reheating
Store leftover Tanny Cake in an airtight container in the refrigerator for up to 5 days. For longer storage, cut the cake into slices, wrap each slice tightly in plastic wrap, and freeze. To enjoy, simply thaw at room temperature or warm in the microwave for a few seconds until just soft.
Nutrition & Diet Analysis (per serving)
Each serving of Tanny Cake contains roughly 2495 calories, with 37g protein, 130g carbohydrates, and 180g fat. It is an excellent source of protein (73% of the Daily Value), calcium (43% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2643mg per serving (115% 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 a different type of nut butter instead of peanut butter?
Yes, you can substitute almond or cashew butter for peanut butter if you have allergies or prefer a different flavor. Just keep in mind the texture and taste will vary slightly based on the nut butter you choose.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Can I make this cake gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Ensure that all other ingredients, especially the baking powder and any additives, are also gluten-free to maintain the integrity of the recipe.
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).