Peanut Butter Tandy Cake Recipe

Description:

This Peanut Butter Tandy Cake recipe is a delightful clone of Tastycake’s famous snack cakes. With its irresistible combination of peanut butter, chocolate, and moist cake, it’s an easy, inexpensive treat that’s perfect for satisfying any sweet tooth craving. Whether you’re packing it in lunch boxes or serving it as an after-school snack, this recipe is sure to be a hit with kids and adults alike. 🥜🍫🍰

Nutritional Information:

Calories: 5355.3
Fat Content: 207.1g
Saturated Fat Content: 48.4g
Cholesterol Content: 884.4mg
Sodium Content: 2823.7mg
Carbohydrate Content: 790.1g
Fiber Content: 29.4g
Sugar Content: 544.3g
Protein Content: 129.4g

Ingredients:

Quantity	Ingredient
4	Eggs
1	tsp Vanilla
2 cups	Sugar
2 cups	Margarine
2 cups	Flour
2 tsp	Baking Powder
1 cup	Milk
1 cup	Creamy Peanut Butter
1/4 cup	Powdered Sugar
1 cup	Margarine (for icing)
3 tbsp	Milk (for icing)
2 tsp	Vanilla (for icing)

Recipe Yield:

1 twelve x fifteen inch sheet cake

Instructions:

Beat eggs until nice and yellow.
Add other cake ingredients, except peanut butter, and beat well.
Spread batter onto greased 12×15-inch cookie sheet, and bake at 350°F (175°C) for 12-15 minutes.
Remove from oven and spread with peanut butter while still hot.
When cool, frost with icing.
To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.