Reviewed: Feb. 5, 2012

This is amazing. Being a Philly girl born and raised, when I moved away I missed my favorite treats as a child. This def changed all of that. I did make some changes though. I used the same cake receipt, but instead of making one cake I made individual servings like the actually tandycakes. I used a regular size cupcake pan, but poured 1 tbs of batter in each and baked for 10 min. I repeated this until all of the batter was gone. I then used honey peanut butter (to add some extra sweetness). Once all tops werebspread with peanut butter, inlaced them in the fridge for about an hr. I then melted 2 bags of regular chocolate chips (1 bag at a time) and dipped The top of the cakes (the peanut butter side down) wih the chocolate and placed them on parchment paper on a cookie sheet and placed them back into the fridge until hardned. Talk about delicious, I thought I was eating an actual tasty cake.

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Reviewer:

rida4life1

Reviewed: Jan. 20, 2012

I just made this for a 30th birthday, everyone liked it, but I thought it was dry, I even took it out of the oven early. This recipe was not my favorite.

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Reviewer:

MaryAnn

Reviewed: Sep. 25, 2011

Fan-Freaking-tastic i only used about three quarters of a pound of chocolate bars ( the ones made in Hershey P.A.) And the choosey mothers peanut butter and wow what a treat ! I have not had true Tandy Cakes in 20 years and they tasted ALMOST exactly as i remember. Watch cake cooking time my oven was faster. Cut while chocolate is still melty and use parchement. EXCELLENT!!!

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Reviewer:

tcork65

Reviewed: Jun. 20, 2011

This is a delicious recipe! Rather than adding chocolate chips and putting the cake back in the oven, I melt a large chocolate candy bar and spread it over the peanut butter layer after I have refrigerated the cake long enough for the peanut butter to harden a bit.

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Reviewer:

Jared

Reviewed: Mar. 27, 2011

This did well, all beit I cooked it as a gigantic 4 cup flour cake - wasn't quite sure how it would turn out, but the batter ended up tasting like angel food cake (but much, much thicker!). I covered the cake in Peanut Butter, and instead of dark chocolate, I used melted white baker's chocolate and stuck in the freezer to harden after I covered with sprinkles. This was a success!

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Reviewer:

rangergurl

Cooking Level: Beginning

Reviewed: Jan. 31, 2011

I made this for my husband for his birthday since he absolutely loves chocolate and peanut butter and it was a huge hit. I ended up having the choc/peanut butter on the bottom of the cake and used chocolate frosting for the top which made it even better

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Reviewer:

bethscoop24

Reviewed: Jan. 23, 2011

I just made these yesterday for the first time. They taste very close to Peanut Butter Kandy Cakes by Tasty Cake. The next time I make them I will try using milk chocolate instead of semisweet. Everyone is enjoying them!

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Reviewer:

chocolateismylife

Reviewed: Nov. 21, 2010

Awesome! Taste just like the Tasty Cake version. Could use a thicker chocolate layer though. Next time, I will use 3 cups chocolate chips.

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Reviewer:

Jackie

Cooking Level: Intermediate

Reviewed: May 30, 2010

I've made this recipe for this cake twice in as many days, and both times the cake came out with the consistency of corn bread...not at all good. I will NEVER use this recipe again and I suggest you avoid it at all costs

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Reviewer:

~GayJay~

Living In: Asheville, North Carolina, USA

Reviewed: Jan. 18, 2010

I love how easy this recipe is. I usually have tips after making, but not for this one. I made as a two-layer cake per my daughter's birthday request. Since this works best when you put the peanut butter and chocolate chips on warm cake, I had to pry the cake out of the pans before it was completely cool. I could use some tips on that (I did grease and flour pans). FYI - when you make and serve from a 10x15 jelly roll pan, it's EASY and delicious.

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