Free Online Recipes

Sign Up login

Tandy Cakes Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Tandy Cakes

Category   Desserts - Breads
Sub Category   None

4 eggs
1 tsp vanilla
pinch of salt
2 c. sugar
1- 1 1/2 c. Jif p. butter
2 c. flour
2 tsp melted margarine
2 tsp baking powder
1 c. milk
8 oz milk chocolate ( I use Wilbur or Symphony)

Beat eggs until lemon color. Add all other ingredients EXCEPT Jif and chocolate. Bake on greased large barpan or jellyroll pan (12 X 18) at 350 for 15 minutes.
Plop amounts of Jif all over hot cake. Once they start melting, spread to edges. Cool cake then refrigerate to set up the peanut butter.
Once the peanut butter is set, melt chocolate in microwave safe dish 20 seconds at a time, stirring at each interval, until melted. Spread over peanut butter. Cut immediately with sharp knife.
Once chocolate chills, remove each piece and place in airtight container. Separate layers with piece of wax paper. Keep uneaten cakes in refrigerator (Mine don't usually last that long). Enjoy!!

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Tandy Cakes recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.