Wanna know a secret?
And maybe some butterscotch krimpets. When I first moved onto campus as a freshmen, my grandmother would send me boxes and boxes of butterscotch krimpets. Now that I think about it, I probably haven’t eaten a Tastykake butterscotch krimpet since then.
Enough about the krimpets, though, they couldn’t hold a candle to Tastykakes peanut butter kandy kakes. It was always a good day when my mom would put those babies into my school lunch. A close second definitely being oatmeal cream pies (because who doesn’t love Honey, I Shrunk the Kids?).
I made these right after new years. I’m sure my family was so glad I
sabotaged helped out with their new years resolutions while I was on winter break. I mean, my resolution was becoming more comfortable in the kitchen; and these tandy cakes? I think it requires more effort to not eat them than to actually make them because they are literally so easy.
I remember so many birthdays and parties that these little cakes made an appearance and I’ve never witnessed anyone not liking them. But, then again, it’s almost impossible to not love chocolate and peanut butter.
Peanut Butter Tandy Cakes
Makes about 24+ servings, depending how you cut them
4 eggs, beaten
1 c. milk
2 tbsp. oil
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
2 c. sugar
1/8 tsp. salt
1 c. peanut butter
8 oz (or 6 pack) Hershey bars
Preheat oven to 350 degrees and grease a 10 x 15 dish with butter or Pam. Combine the eggs, milk, oil and vanilla in a bowl, mix well. In another bowl, sift flour, baking powder, sugar and salt. Pour the flour mixture into the egg/milk mixture and mix until blended. Pour into greased pan and bake for 15-20 minutes, until golden brown.
When cake is taken out of the oven, drop the peanut butter onto the cake while hot. Spread evenly as peanut butter melts. Freeze for about 30-45 min. Melt the chocolate in the microwave or in a double broiler and spread evenly over the cake. Cut it into squares and refrigerate until serving.