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tandy cake

🍰 Tandy Cake (Peanut Butter Tandy Cake)

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Prep Time 20 minutes
Cook Time 25 minutes
Cooling/Chilling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 15 squares
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 4 large eggs
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
For the Topping:
  • 1 1/2 cups creamy peanut butter
  • 2 cups semisweet chocolate chips

Method
 

Preheat Oven:
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Make the Cake Batter:
  1. In a large bowl, beat eggs until thick and pale. Gradually add sugar and vanilla. Heat milk until warm (not boiling) and add to mixture. Sift flour, baking powder, and salt together, then fold into wet ingredients until smooth.
Bake the Cake:
  1. Pour batter into prepared pan and bake 25 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
Add Peanut Butter Layer:
  1. While cake is still slightly warm, spread peanut butter evenly over the top. Chill in fridge for 30 minutes to firm up.
Add Chocolate Layer:
  1. Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread over chilled peanut butter layer.
Chill & Serve:
  1. Refrigerate until chocolate sets (about 1 hour). Cut into squares and enjoy.

Notes

Smoother Slices: Use a sharp knife dipped in hot water to cut clean slices through the chocolate layer.
Peanut Butter Choice: Creamy works best for a smooth layer, but chunky gives extra crunch.
Make Ahead: Keeps well in the fridge up to 5 days, and flavors deepen overnight.
Variations: Try almond butter or cookie butter instead of peanut butter, or use milk chocolate for a sweeter topping.
Party Tip: Bake in a sheet pan for thinner squares — perfect for serving a crowd.