Peanut Butter Tandy Cake

Bring the classic combination of peanut butter and chocolate to a tasty sheet cake!

  • prep time 20 min
  • total time 1 hr 25 min
  • ingredients 6
  • servings 24

Ingredients

1
box yellow cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
1 1/2
cups creamy peanut butter
1/2
cup semisweet chocolate chips
2
tablespoons butter or margarine
1
container chocolate frosting
  • 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. Pour batter into pan.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 Spread frosting over peanut butter layer on cake. Store loosely covered.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    270mg
    270%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    1g
    1%
      Sugars
    21g
    21%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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