Whenever I see a box of Tastykakes I think back to my days as a little girl. For some reason those boxes of baked goods remind me of packed lunches, after school snacks and life back in the day when we didn't worry so much about many of the things we worry about today. The good old days I guess. Well, even though most of us are now passing up the junk food aisle on our way to the organic aisle in the grocery store, I still think a little flash back to the days of Kandy Kakes and Butterscotch Krimpets is good for the soul. That's why I'm sharing this recipe today. It's been popping up in our house lately for a few occasions and since it brought back some memories for me, I figured sharing it might do the same for you. This recipe is for Tandy Cakes. It's a knock off of those delicious little sponge cakes topped with peanut butter and covered in chocolate. Remember them? Two in a pack? Are you smiling? Well once you make them, you will be. They are that good! This is the pan version and they are every bit as good, if not better than the little cakes you buy. Go ahead, indulge, you won't be sorry!
Lining the pan before baking will help avoid sticking. Cover the pan with cooking spray first. Then place a fitted piece of wax paper in the pan. Spray again with cooking spray.
Pour the batter right on top of the sprayed wax paper.
Tandy Cakes start with a delicious layer of sponge cake. I actually think this recipe could be used as a base for a lot of other great recipes.
Next up is a layer of peanut butter.
It goes onto the sponge cake as soon as it comes out of the oven so it melts into a dreamy sauce that is easy to spread. The pan goes into the refrigerator to cool.
The last layer of the Tandy Cakes is a heavenly cooked chocolate frosting that is spread on top of the chilled peanut butter.
The entire pan is placed in the refrigerator again until the chocolate is set. You can serve Tandy Cakes room temperature or cold. I happen to love them cold!
Enjoy!
Leslie xo
- Sponge Cake Layer
- 4 eggs beaten
- 2 cups sugar
- 2 cups flour
- 1 cup scalded milk
- 2 tablespoons butter
- Peanut Butter Layer
- 1 12-18 ounce jar of peanut butter
- Chocolate Frosting Layer
- 1/2 cup margarine
- 1/2 cup cocoa
- 1 box Confectioner's sugar
- 1/3 cup milk
- Preheat oven to 350 degrees.
- Spray a jelly roll pan with cooking spray, line with wax paper and spray again with cooking spray.
- Beat sugar and eggs together. Add flour and mix well. Melt butter in scalded milk and add to mixture. Pour batter into greased jelly roll pan. Bake 20 minutes or until cake is just browning on the edges and no longer dents when touched.
- Spread peanut butter onto hot sponge cake. Cool just slightly and the refrigerate until chilled.
- Melt butter over low to medium heat. Add cocoa and bring to a boil. Remove from heat and add confectioner's sugar and milk. Mix well. Carefully spread frosting over chilled peanut butter layer. Refrigerate until chocolate is set. Serve room temperature or cold.
- Keep refrigerated.