HERSHEY'S DANDY CAKE
Another great recipe from my Hershey's Chocolate recipe box that my daughter gave me. The photo is from the recipe card by Hershey's.
Provided by Susan Feliciano @frenchtutor
Categories Cakes
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour a 15x10x1-inch jelly roll pan.
- Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir for 1 minute. Remove from heat and set aside.
- Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
- Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Do not remove cake from pan. Spread peanut butter over warm cake. Cool completely in pan on wire rack.
- Prepare CHOCOLATE TOPPING: Place 2 cups chocolate chips and the shortening in small microwaveable bowl. Microwave at MEDIUM (50%) power for 1½ minutes, stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Carefully spread chocolate topping over top of cake, covering peanut butter. Allow topping to set, then cut into squares.
GRANDMA'S TANDY KAKE
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.
Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT BUTTER DANDY CAKE (CHOCOLATE CAKE)
Make and share this Peanut Butter Dandy Cake (Chocolate Cake) recipe from Food.com.
Provided by littleturtle
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease and flour a 15 1/2"x10 1/2"x1" jelly roll pan.
- In a large bowl, sift flour, sugar, baking soda, and salt.
- In a small saucepan, mix water, butter, and cocoa.
- Warm over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
- Pour over flour mixture; beat just until blended (batter will be thin).
- Add eggs, sour cream, and vanilla; beat until well blended.
- Pour into jelly roll pan.
- Bake until cake tester inserted in center comes out clean (25-30 minutes).
- Spread peanut butter over warm cake.
- Cool completely in pan on wire rack.
- Microwave chocolate chips and shortening in a small microwave-safe bowl, on HIGH for 1 1/2 minutes; stir.
- If needed, microwave for an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted.
- Carefully spread chocolate over top of peanut butter, covering it completely.
- Allow topping to set; cut into squares.
Nutrition Facts : Calories 462.6, Fat 35.4, SaturatedFat 13.6, Cholesterol 47.3, Sodium 222.3, Carbohydrate 36.2, Fiber 2, Sugar 25.5, Protein 4.9
TANDY CAKE
Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!
Provided by Rebecca Harrison
Categories Desserts Cakes Yellow Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
- In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
- Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
- In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
Nutrition Facts : Calories 616.5 calories, Carbohydrate 75.5 g, Cholesterol 61.1 mg, Fat 30.3 g, Fiber 3.6 g, Protein 13.1 g, SaturatedFat 12.3 g, Sodium 197.8 mg, Sugar 56.9 g
PEANUT BUTTER TANDY CAKE
Bring the classic combination of peanut butter and chocolate to a tasty sheet cake!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
- Make cake batter as directed on box using cake mix, water, oil and eggs. Pour batter into pan.
- Bake 17 to 23 minutes (19 to 26 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
- In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
- Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting.
- Spread frosting over peanut butter layer on cake. Store loosely covered.
Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 21 g, TransFat 1 g
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