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Peanut Butter Tandy Cake
Crafty Amanda originally posted this recipe in What's for Dinner September 2008:
Peanut Butter Tandy Cake
1 box Betty Crocker Super Moist yellow cake mix (I used an off brand)
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 1/2 cups creamy peanut butter
1/2 cup semi sweet chocolate chips
2 tablespoons butter or margarine
1 container (1 lb) Betty Crocker rich & creamy chocolate frosting (again, I used an off brand)
Heat oven to 350 F for shiny metal pan (or 325 for dark or nonstick pan). Spray bottom and sides of 15x10x1 -inch pan (I used 13 x 9 x 2) with baking spray with flour.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 22 to 28 minutes or until toothpick inserted in center comes out clean (I had to add an extra 10 minutes as mine wasn't done, maybe because of the off brand cake mix?). 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. Freeze 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.
Little Tidbit: This was printed on the bottom of the recipe page:
This is our version of a "Tandy Kake", a white cake made with peanut butter and chocolate that was popular in the 1930s.
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