I don’t know what’s going on with me lately, but I am having major chocolate cravings. I should be running in the other direction, far far away, but instead, tonight I am going to bake my very favorite dessert recipe, Tandy Cakes! (If you have ever had “Tasty Kakes” they are really similar, but this recipe is like a thousand times better.) My Mema used to make these all the time when I was a kid, and she still sometimes makes them for me when I come to visit her. My mom learned the recipe from Mema, and she still makes them too. Honestly, I could even just eat the cake portion without the chocolate or the peanut butter, it is really THAT good. My step-dad won’t touch peanut butter with a ten-foot pole, so we always make a batch with and a batch without. I grew up with this recipe using traditional ingredients, but now I sub them for healthier versions.
(This is my Mema & Pops, two of my most favorite people in the world.)
Here you go! Peanut Butter Tandy Cakes
4 eggs (fresh from the chicken’s tush if possible!)
1 tsp. vanilla
2 c. sugar (raw)
2 tbsp oil
1 tsp shortening
2 c. flour (organic, unbleached)
1 c. milk (I like almond, unsweetened)
1 c. peanut butter (we use natural pb, only ingredients are peanuts and salt)
8 oz sunspire fair trade semi-sweet chocolate chips
Cream eggs, oil, sugar & vanilla. Add flour, alternately, with milk, beat well.
Pour mixture on greased jelly roll pan with sides. Bake at 350 for 25 minutes.
While it is still hot & fresh out of the oven, spread it generously with peanut butter.
Stick it in the fridge or the freezer to harden the peanut butter.
Melt the chocolate chips with a tsp of shortening & then spread over the peanut butter.
Stick in the fridge to harden, and then cut it into squares and serve!
Try to eat just one.. I dare you.