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Peanut Butter Tandy Cake Recipe

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This recipe for Peanut Butter Tandy Cake is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box mix yellow cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1 1/2 cup creamy peanut butter
1/2 cup chocolate chips
2 Tbsp butter
1tub chocolate frosting
Directions:
Directions:
Heat oven to 350 degrees. Spray bottom and sides of cake pan;

In large mixing bowl, combine cake mix, water, eggs and oil with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, pour into prepared cake pan. Bake 22 to 28 minutes or until toothpick comes out clean. Cool in pan on cooling rack for 30 minutes.

In microwavable bowl, microwave peanut butter on high for 30 seconds or until smooth and spreadable. Drop by spoonful's on to warm cake. Spread carefully to cover entire cake. Freeze cake to harden the peanut butte about 15 minutes.

Meanwhile in medium microwavable bowl, microwave chocolate chips and butter uncovered on high for about 30 seconds. Stir and repeat until mixture is smooth. Mix in frosting.

Spread over peanut butter layer on cake.
Number Of Servings:
Number Of Servings:
15

 

 

 

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