Tandycake

Tandycake is a moist, yellow cake made in a jelly roll pan then spread with creamy peanut butter and topped with melted chocolate.

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Tandycake is a take on a true classic from the East Coast. If you know, you know but if you don’t I will tell you what “we” are talking about. They are called Tastykakes, originating from the Philadelphia area. Individually wrapped treats were sold in local stores and before long, you could buy a box of these tasty treats!

Tandycake Ingredients

• 2 cups, sugar

• 2 cups, flour

• 2 teaspoons, baking powder

• 4 eggs

• 1 teaspoon, vanilla

• 2 tablespoons, butter

• 1 cup, milk

• 8 ounces, creamy peanut butter

• 4 regular sized, Hershey milk chocolate bar

Growing up, Tastykake’s most popular treat was their Tandykake’s. Moist cakes, spread with a layer of peanut butter and covered with chocolate. Perfect for our lunchboxes and of course an after school snack.

But there are so many more treats that they make! From butterscotch Krimpets, to “Juniors” (literally a small piece of cake) to cream filled cupcakes (although not exact, my Cream Cheese Chocolate Cupcakes, hit that spot), fudge bars, filled hand pies. Honestly, they are simply the best sweet treats. Luckily for those of you that do not live on the East Coast, these tasty treats are starting to show up in grocery stores nationwide. Don’t walk, run. You can thank me later!

Meanwhile, I have had this Tandycake recipe in my box for the longest time. When we moved out of the East Coast, the only way I could get something even close to a Peanut Butter Tandykake, was this recipe. Ok fine. Truth be told I would beg, maybe even turn on the waterworks to have visitors bring a care package. Curious if it worked? It sure did!

Batter up

Preheat oven to 350ºF .

Start by adding your sugar, flour, baking powder, eggs and vanilla in a standstill mixer. Turning the mixer on low, mix until a soft dough forms. It should take 3-5 minutes or so.

Meanwhile, add the butter and milk into a pot placing it on low-medium heat. What you are about to do is scald, the milk. This means that you are just going to heat until it is about to boil. You do not want this to boil. Once you start to see small bubbles around the outside, remove from heat and pour into the batter. Mix until ingredients are combined.

Peanut butter chocolate time

Using a greased jelly roll pan, pour the Tandycake batter in, making sure the batter is spread out evenly. Place in your preheated oven for 20 minutes or until a toothpick comes out clean. I always start checking the batter 5 minutes before it comes out just to be on the safe side.

Remove from oven and while the cake is still hot, go ahead and spread your peanut butter all over. I like to put dollops of peanut butter all over the Tandycake so the peanut butter starts to melt on its own. By doing this, I find that it makes it easier to spread the peanut butter all over.

Next, place the soon to be completed Tandycake in the refrigerator for 30 minutes. The peanut butter and cake need to cool off now and get ready for the last layer!

When the Tandycake is ready to be removed from the refrigerator, go ahead and melt your chocolate bars. Pour the melted chocolate all over the peanut butter and carefully spread it all around.

Tandycake for All

Place the Tandycake back into the refrigerator to harden up. My personal way to serve this is to remove it from the refrigerator 30 minutes or so, before serving. This is so the chocolate comes to room temperature. You see, the perfect Tandycake is the chocolate being just soft enough so it doesn’t break when biting into this insanely delicious tasty treat.

Although, I promise you they will be delicious either way you choose to eat them. Some of my family members place them in the freezer. You can’t go wrong here. Cut them into squares and enjoy. ~Christina