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Old Fashioned Tandy Cake Recipe with Peanut Butter and Chocolate

Old Fashioned Tandy Cake

A thin yellow sponge cake is layered with creamy peanut butter and finished with a semisweet chocolate topping. This classic homemade treat has the familiar flavor and three-layer texture of a Tastykake-style Tandy Cake.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 4 Large eggs
  • 2 cups Granulated sugar
  • 2 teaspoons Vanilla extract
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 cup Whole milk
  • 4 tablespoons Unsalted butter
Peanut-Butter Layer
  • 1 cup Creamy peanut butter
Chocolate Topping
  • 12 ounces Semisweet chocolate chips
  • 1 to 2 tablespoons Vegetable shortening, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease a 10 x 15-inch jelly-roll pan and line it with parchment paper if desired.
  2. Beat the eggs, granulated sugar, and vanilla extract until the mixture is light, thickened, and slightly increased in volume.
  3. Whisk the all-purpose flour and baking powder together, then add the dry mixture to the beaten egg mixture.
  4. Heat the milk and unsalted butter together until the butter melts and the milk is hot, but do not let it boil. Gradually stir the hot milk mixture into the batter.
  5. Spread the batter evenly in the prepared pan and bake for 15 to 20 minutes, until the center springs back lightly and a toothpick comes out clean.
  6. While the cake is still warm, spread the creamy peanut butter over the surface. Chill the cake until the peanut-butter layer firms.
  7. Melt the semisweet chocolate chips with the optional shortening in short microwave intervals or over a double boiler. Stir until smooth, spread over the chilled peanut butter, and refrigerate until set.
  8. Let the finished cake sit at room temperature for several minutes, then cut it into squares or bars with a warm, sharp knife.

Notes

Spread the peanut butter while the sponge is warm so it softens without tearing the delicate cake. Chill before adding chocolate and again before slicing. Store covered in the refrigerator and let bars sit briefly at room temperature before serving.