I have had this recipe for Tandy Cake floating around my cookbook shelves for many, many years. I had no idea where it came from, but assumed that it came from my girlfriend who's last name is Tandy. Makes sense, right? So I let her know that I had made some changes to it, and asked if it would be ok to share it on my blog. Her response? "That's not my recipe, I'm allergic to peanut butter!" What?!
So she quickly did some investigating and we discovered that the recipe is a knock of recipe for a store bought snack cake. Who knew? Seems that everybody and their brother has their own version of a Tandy Cake recipe. Hmph.
Well maybe they do, but do they have a model as adorable as mine? The little missie pictured above is enjoying a piece of my Tandy Cake. She prefers to first bathe in her cake, and then when it's well seasoned, eat it up. My husband took this picture. He kind of adores this little lady and the glint that's always in her eye. I think they are kindred spirits. Apparently during this process, someone tried to wash some of the chocolate off of her face. One observer said that she got kind of an insulted look on her face, and carefully filled in the clean spots with chocolate (by rubbing the cake on her face) until she was in 'full makeup' again. I think she should model all my food from now on!
~Traditional Tandy Cake knock offs have a layer of peanut butter and then melted chocolate is poured on top, making a hard chocolate layer. We really didn't like it that way. This version gives it more of a soft almost peanut butter fudge layer on top.
~I also made a version with dulce la leche and hot fudge. ;o)
~I am now dying to make a version with coffee in the cake batter and/or maybe a salted caramel topping. I see myself headed back to the kitchen very soon.
~Travels well, doesn't get stale quickly, so I also making it as a snack of the week type item.
4 eggs2 cups sugar
2 cups flour
1 cup milk
2 tsp. baking powder
2 tsp melted butter
2 tsp vanilla
2 cups creamy peanut butter
2 bags (4 cups) chocolate chips
~Combine everything except peanut butter and chocolate and mix well.
~Pour into a greased jelly roll pan and bake at 350 degrees for 30-35 minutes.
~Take out of oven and put dollops of peanut butter all over the surface.
~Let the peanut butter warm for a couple of minutes, then spread evenly over surface.
~Immediately sprinkle top of cake with the chocolate chips.
~Let sit until the chips are all melting (you'll notice a subtle change in color.)
~If time has elapsed for some reason and the cake has cooled too much to melt the chips, pop it back into the hot oven for a minute or so.
~Spread the melted chips over the peanut butter, and let the two ingredients swirl together.
~Let cool at room temperature.
~Cut into squares and serve with a glass of milk. ;o)
Blessings from my peanut butter-covered kitchen to yours,