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Peanut Butter Tandy Cake
Peanut Butter Tandy Cake
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Prep Time:
20 minutes
Total Time:
1 hour 25 minutes
Indulge in a delectable peanut butter chocolate sheet cake!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan) and generously coat the 15x10x1-inch pan with baking spray containing flour.
  • Prepare the cake batter according to the instructions on the box using cake mix, water, oil, and eggs, then pour the batter into the pan.
  • Bake for 17 to 23 minutes (or 19 to 26 minutes for dark or nonstick pan) until a toothpick inserted in the center comes out clean. Allow to cool in the pan on a cooling rack for 30 minutes.
  • Place the peanut butter in a small microwavable bowl and microwave on high for 20 seconds or until it softens and becomes spreadable. Spoon the peanut butter onto the warm cake in teaspoonfuls and spread it gently to cover the top. Refrigerate the cake for about 15 minutes to allow the peanut butter to harden.
  • In a microwave-safe bowl, heat chocolate chips and butter on High for 30 seconds. Stir well, then microwave for an additional 10-20 seconds, stirring every 10 seconds until the chips are fully melted. Mix in the frosting.
  • Cover the peanut butter layer on the cake with a generous layer of frosting and store it loosely covered.

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