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Peanut Butter Tandy Cake

13 Ratings

2 Comments

Prep 20 min
Total 1 hr 25 min
Servings 24

Bring the classic combination of peanut butter and chocolate to a tasty sheet cake! MORE + LESS -

Ingredients

box Betty Crocker™ SuperMoist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1 1/2

cups creamy peanut butter

1/2

cup semisweet chocolate chips

tablespoons butter or margarine

container Betty Crocker™ Rich & Creamy chocolate frosting

Steps

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1

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2

Make cake batter as directed on box using cake mix, water, oil and eggs. Pour batter into pan.
3

Bake 17 to 23 minutes (19 to 26 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
4

In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
5

Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting.
6

Spread frosting over peanut butter layer on cake. Store loosely covered.

Expert Tips

This is our version of a "Tandy Kake," a white cake made with peanut butter and chocolate that was popular in the 1930s.
For a flavor reminiscent of a popular candy bar, substitute milk chocolate chips for the semisweet.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 5g 25% Trans Fat 1g
Cholesterol: 30mg; 10%
Sodium: 270mg; 11%
Potassium: 170mg; 5%
Total Carbohydrate: 32g; 11%
Dietary Fiber 1g 6% Sugars 21g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;