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Tandy Cake

A nostalgic favorite featuring a soft, moist cake topped with peanut butter frosting and chocolate ganache.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup milk
  • 3 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup creamy peanut butter
  • 1 cup semi-sweet chocolate chips

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, combine the flour, baking powder, and salt.
  4. In another bowl, beat the softened butter and granulated sugar until light and fluffy.
  5. Add the milk and vanilla extract to the butter mixture, mixing until combined.
  6. Gradually mix the dry ingredients into the wet mixture until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
  10. Transfer them to a cooling rack to cool completely.

Notes

Serve with vanilla ice cream or a scoop of whipped cream for added indulgence.