If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.

Gallery

Recipe Summary

Servings:
25
Yield:
10 x 16 inch sheet cake
Advertisement

Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.

    Advertisement
  • In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.

  • Bake for 20 to 25 minutes. Do not overbake.

  • While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

Nutrition Facts

243 calories; protein 5.5g 11% DV; carbohydrates 34.8g 11% DV; fat 10.6g 16% DV; cholesterol 31.4mg 11% DV; sodium 105.6mg 4% DV. Full Nutrition
Advertisement

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2008
I just made this and they came out fantastic! I have to admit I'm one who believes that you taste with your eyes first - so instead of following the directions for baking I used my cupcake pans to get the desired 'Tandy Kake' effect. Once they were cooked I removed them from the pan and spread some peanut butter on top of each cake. I melted my chocolate in a double boiler and spread it over the cakes plopping a largish 'blob' on top of the cake. Then I quickly spread the chocolate over the cake to the sides and 'frosted' around the cake to the edges. Be careful not to mess with the top too much if you are going to use this method because the heat of the chocolate melts the peanut butter and it tends to bleed into the chocolate a little bit. Once they were 'frosted' I popped them into the freezer for 3 minutes to 'set' the chocolate. They were MOST excellent! Thanks so much for sharing a great recipe! Read More
(24)

Most helpful critical review

Rating: 3 stars
05/06/2007
This would have been a perfect cake had it not been for putting the cake back in the oven to melt the morsels. The cake got dried out and the morsels would not melt. Melt the morsels in a double boiler and spread over the peanut butter. Much better that way. Read More
(66)
44 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 3 stars
05/06/2007
This would have been a perfect cake had it not been for putting the cake back in the oven to melt the morsels. The cake got dried out and the morsels would not melt. Melt the morsels in a double boiler and spread over the peanut butter. Much better that way. Read More
(66)
Rating: 5 stars
12/30/2008
I just made this and they came out fantastic! I have to admit I'm one who believes that you taste with your eyes first - so instead of following the directions for baking I used my cupcake pans to get the desired 'Tandy Kake' effect. Once they were cooked I removed them from the pan and spread some peanut butter on top of each cake. I melted my chocolate in a double boiler and spread it over the cakes plopping a largish 'blob' on top of the cake. Then I quickly spread the chocolate over the cake to the sides and 'frosted' around the cake to the edges. Be careful not to mess with the top too much if you are going to use this method because the heat of the chocolate melts the peanut butter and it tends to bleed into the chocolate a little bit. Once they were 'frosted' I popped them into the freezer for 3 minutes to 'set' the chocolate. They were MOST excellent! Thanks so much for sharing a great recipe! Read More
(24)
Rating: 5 stars
08/29/2002
Agree with milk chocolate chips over semi-sweet. Found the peanut butter overwhelming so the second time I made it I reduced the peanut butter to 3/4-cup and the chips to 1-1/2 cups. Seemed more balanced. Read More
(23)
Advertisement
Rating: 5 stars
08/29/2002
I have missed the Philly "staple" of Tastykakes and especially Peanut Butter Tandytakes ever since I moved out of the region. Had a recipe for this that was vaguely written. Was thrilled to find this easy to follow recipe on the web. Made them for a party and they were an instant hit. Read More
(15)
Rating: 4 stars
06/01/2009
Growing up in the Philly area meant Tastykakes were a main staple in my lunch box! Definitely just like my favorite Tastykake of all and yes the milk chocolate chips are better to use. Read More
(11)
Rating: 1 stars
06/24/2003
This recipe did not impress me at all. I felt the peanut butter needed to be sweetened maybe the milk choc would be better. Also letting the chocolate cool in room temp before putting it in the fridge will help keep the chocolate from blooming Read More
(10)
Advertisement
Rating: 5 stars
10/01/2007
Being a true Philadelphian I love this recipe. I do prefer it with milk chocolate and separate layers of peanut butter and chocolate! Excellent and everyone loves it!! Thanks!!!! Read More
(6)
Rating: 5 stars
02/05/2012
This is amazing. Being a Philly girl born and raised when I moved away I missed my favorite treats as a child. This def changed all of that. I did make some changes though. I used the same cake receipt but instead of making one cake I made individual servings like the actually tandycakes. I used a regular size cupcake pan but poured 1 tbs of batter in each and baked for 10 min. I repeated this until all of the batter was gone. I then used honey peanut butter (to add some extra sweetness). Once all tops werebspread with peanut butter inlaced them in the fridge for about an hr. I then melted 2 bags of regular chocolate chips (1 bag at a time) and dipped The top of the cakes (the peanut butter side down) wih the chocolate and placed them on parchment paper on a cookie sheet and placed them back into the fridge until hardned. Talk about delicious I thought I was eating an actual tasty cake. Read More
(6)
Rating: 5 stars
01/19/2010
I love how easy this recipe is. I usually have tips after making but not for this one. I made as a two-layer cake per my daughter's birthday request. Since this works best when you put the peanut butter and chocolate chips on warm cake I had to pry the cake out of the pans before it was completely cool. I could use some tips on that (I did grease and flour pans). FYI - when you make and serve from a 10x15 jelly roll pan it's EASY and delicious. Read More
(6)
Advertisement