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Emily's Peanut Butter Tandy Cakes Recipe

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This recipe for Emily's Peanut Butter Tandy Cakes, by , is from The Schantz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenae Wolfe Holtzhafer (Olive's Lineage)
Added: Thursday, July 2, 2009


1 c. Milk
2 c. flour
2 T. butter
2 tsp. baking powder
4 eggs
2 c. peanut butter
1 tsp. vanilla
1 jumbo Hershey bar
1 pinch salt
1 cap full of vegetable oil
2 c. sugar

Preheat oven at 350 Degrees. Scald the butter and milk together and set aside. Mix together the eggs, vanilla, salt, sugar, flour and baking powder in large bowl. Mix in the scalded butter/milk. Pour mixture into a greased 9x13 inch pan and bake (uncovered) for 30 minutes. When finished, a toothpick should come out clean when placed in center of cake. Spread a 1/4 inch layer of peanut butter overtop the entire cake as soon as it comes out of the oven. Stick the cake in the fridge until the peanut butter hardens (uncovered-at Least 1.5-2 Hours). After the peanut butter has hardened, break the Hershey Bar into pieces. Combine the Hershey Bar pieces and vegetable oil and microwave until completely melted. Spread Chocolate overtop entire cake and return to Fridge to harden again (Uncovered). Remove cake from fridge for a few minutes before cutting and serving.




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