Reviewed: May 31, 2009

Growing up in the Philly area meant Tastykakes were a main staple in my lunch box! Definitely just like my favorite Tastykake of all, and yes, the milk chocolate chips are better to use.

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Jan. 27, 2009

Being from South Jersey, and living in South Carolina now, I looooooved these! You can't get Tasty Cakes here! Thank you soooo much!

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AprilLynn25

Cooking Level: Beginning

Home Town: Audubon, New Jersey, USA

Living In: Longs, South Carolina, USA

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Reviewed: Dec. 30, 2008

I just made this, and they came out fantastic! I have to admit, I'm one who believes that you taste with your eyes first - so instead of following the directions for baking I used my cupcake pans to get the desired 'Tandy Kake' effect. Once they were cooked, I removed them from the pan and spread some peanut butter on top of each cake. I melted my chocolate in a double boiler and spread it over the cakes, plopping a largish 'blob' on top of the cake. Then I quickly spread the chocolate over the cake to the sides and 'frosted' around the cake to the edges. Be careful not to mess with the top too much if you are going to use this method because the heat of the chocolate melts the peanut butter and it tends to bleed into the chocolate a little bit. Once they were 'frosted' I popped them into the freezer for 3 minutes to 'set' the chocolate. They were MOST excellent! Thanks so much for sharing a great recipe!

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KimberlyKTX

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

i made this recipe for the cake but I cooked for the full amount of time. then spread the peanut butter while it was still warm. Also i melted hershey bars in the microwave and used them instead of chocolate chips.

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an_oreade

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Reviewed: Nov. 19, 2008

The same family recipe I had been searching for years to find! Just chill before you add melted chocolate chips, and you're golden!

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PASTRYPIXIE

Cooking Level: Professional

Living In: Manville, New Jersey, USA

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Reviewed: Sep. 8, 2008

The ingredients for the cake are the exact same as the one I got from my Mom's church cookbook. Same goes for the peanut butter. The easier thing to do(like my version says) is melt down an 8 ounce Hershey Bar(that's pretty close to home here) and spread on the cake and cool completely in the fridge for about 15-20 minutes. Now you'll have to let set a few minutes before cutting, but these are the BEST.

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crispy

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Jul. 8, 2008

Made these for my husbands birthday to take to work... he said they didn't last five minutes

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ETAINL

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Reviewed: May 24, 2008

I to grew up in PA. I'm now in VT and miss my Tasty cakes. This recipe was great I followed exactly untill it came to the chocolate. I used Herseys milk cholcolte candy bars and after spreading the peanut butter I just put the bars on the hot cake and spread it very gently and then put it in the fridge turned out wonderful thanks for the recipe.

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Liz

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Reviewed: Mar. 22, 2008

I found this recipe when I was a kid, and I LOVED making it with my mom. Over the years, I lost it...until now! Im going to make it tonight! It sounds very similar to the one I used to have...I recommend melting the choc. to make layers :)

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Christin

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Reviewed: Feb. 12, 2008

I think this recipe was great, but made a couple changes myself. I used 1/2 all-purpose flour and 1/2 whole wheat flour with a little extra milk rather than just all-purpose, which gave the cake a little more body and made it a little more filling and satisfying. And, rather than wait for the chocolate chips to melt, I kept the cake in the oven for only a minute or two until they were softened and then smeared them with a knife so the cake didn't dry out!

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Cait

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Reviewed: Oct. 29, 2007

I love this recipe!! We have easy access to Tastycakes here in NE Pennsylvania, but I like this even better! I use milk chocolate chips instead of semi-sweet, and it's much better. This is a hit every time I make it!

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: May 6, 2007

This would have been a perfect cake had it not been for putting the cake back in the oven to melt the morsels. The cake got dried out and the morsels would not melt. Melt the morsels in a double boiler and spread over the peanut butter. Much better that way.

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sperle01

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Reviewed: Mar. 12, 2007

Great recipe! Was a big hit at our house. I prefer the milk chocolate chips and added powdered (confectioners) sugar to the peanut butter - tasted exactly like tasty cakes!!

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Stacey

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Reviewed: Dec. 23, 2006

I truly love this recipe. I used Hershey's milk chocolate instead of semisweet chocolate chips and i put the peanut butter and the chocolate on both sides. No matter where I go they ask me to make this for them.

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michelle

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Reviewed: May 23, 2006

Being a true Philadelphian, I love this recipe. I do prefer it with milk chocolate and separate layers of peanut butter and chocolate! Excellent and everyone loves it!! Thanks!!!!

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ESC

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Reviewed: Mar. 29, 2006

Great recipe. Fortunately I live in an area where Tasty cakes are available, but this is a close second to the real thing. I do recommend adding the milk before adding the flour. I made the mistake of adding the sugar and flour before the milk and the batter go to thick for my mixer. I will defintely make this again.

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Andrea

Cooking Level: Intermediate

Living In: Hamburg, Pennsylvania, USA

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Reviewed: Feb. 1, 2006

This certainly does satify my cravings for Tandy Cakes since they don't sell them here in Texas! I did follow the advice of putting the peanut butter on first and then chilling it in the frig before putting on a milk chocolate layer (I use a big Hershey bar that I melt). Also, score the chocolate while it's soft and it will be easier to cut.

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GIBBONLADY

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Apr. 9, 2005

Maybe you have to be from Pennsylvania to really appreciate this recipe. Being from Northeast PA we love Tastykakes and this recipe. Thanks for sharing it as I had lost mine.

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CHANCE600

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Reviewed: Apr. 6, 2005

My husband loves peanut butter so he loved this cake! Great recipe!

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BOHEMEANNE

Cooking Level: Intermediate

Living In: Coaldale, Pennsylvania, USA

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Reviewed: Oct. 15, 2003

This wasn't a bad cake, but it was nowhere near as exciting as I thought it would be. I feel let down...

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KATESSES

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Peanut Butter and Chocolate Candy Cake

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