Peanut Butter Tandy Cake

Health score
1%
Peanut Butter Tandy Cake
85 min.
24
281kcal

Suggestions


If you're a fan of desserts that combine the rich, creamy goodness of peanut butter with the indulgent sweetness of chocolate, then Peanut Butter Tandy Cake is a must-try! This delightful treat is perfect for gatherings, parties, or simply satisfying your sweet tooth after a long day. With its moist yellow cake base, topped with a luscious layer of creamy peanut butter and finished off with a decadent chocolate frosting, this cake is sure to impress your family and friends.

What makes this recipe even more appealing is its simplicity. Using a box of Betty Super Yellow Cake Mix, you can whip up this dessert in just 85 minutes, making it an ideal choice for both novice bakers and seasoned pros. The combination of flavors and textures—from the soft cake to the smooth peanut butter and the rich chocolate frosting—creates a mouthwatering experience that will have everyone coming back for seconds.

Not only is this cake delicious, but it also serves a crowd, making it perfect for potlucks or celebrations. With 24 servings, you can easily share this delightful dessert with friends and family, ensuring that everyone gets a taste of this heavenly creation. So, roll up your sleeves, gather your ingredients, and get ready to bake a cake that will become a favorite in your dessert repertoire!

Ingredients

  • box cake mix yellow
  • 1.5 cups creamy peanut butter 
  • 0.5 cup semi chocolate chips 
  • tablespoons butter 
  • 16 oz chocolate frosting 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • toothpicks
  • microwave

Directions

  1. 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.
  2. Make cake batter as directed on box using cake mix, water, oil and eggs.
  3. Pour batter into pan.
  4. 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.
  5. 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.
  6. 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.
  7. Spread frosting over peanut butter layer on cake. Store loosely covered.

Nutrition Facts

Calories281kcal
Protein6.69%
Fat44.9%
Carbs48.41%

Properties

Glycemic Index
0.58
Glycemic Load
0.4
Inflammation Score
-3
Nutrition Score
5.8800000211467%

Nutrients percent of daily need

Calories:280.67kcal
14.03%
Fat:14.54g
22.37%
Saturated Fat:4.04g
25.27%
Carbohydrates:35.27g
11.76%
Net Carbohydrates:33.77g
12.28%
Sugar:23.3g
25.89%
Cholesterol:0.22mg
0.08%
Sodium:271.96mg
11.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.6mg
1.2%
Protein:4.87g
9.75%
Manganese:0.37mg
18.63%
Phosphorus:146.39mg
14.64%
Vitamin B3:2.7mg
13.49%
Vitamin E:2.02mg
13.47%
Magnesium:40.01mg
10%
Copper:0.17mg
8.39%
Folate:28.72µg
7.18%
Iron:1.23mg
6.85%
Fiber:1.5g
6.01%
Calcium:57.54mg
5.75%
Vitamin B2:0.09mg
5.06%
Vitamin B1:0.08mg
5.05%
Potassium:159.87mg
4.57%
Vitamin B6:0.09mg
4.53%
Zinc:0.62mg
4.15%
Vitamin B5:0.27mg
2.67%
Selenium:1.77µg
2.53%