Chocolate Peanut Butter Tandy Cake #ChocPBDay

March 25th is Chocolate Peanut Butter Day! I’ve been a fan of this combo for a long time.

Chocolate Peanut Butter Tandy Cake takes me back to when I was a kid with 35 cents burning a hole in my pocket. A local company used to sell their version 3 in a pack, 3 packs for a dollar.
So that 35 cents would buy me a pack of tender, moist yellow cake slathered in peanut butter and dipped in chocolate.
As I grew older, the cakes seemed to get smaller. Those bites of deliciousness cost more too.
So I started looking for recipes that came close. Unfortunately each component varied ever so slightly. So I used a good yellow cake recipe. Then I spread naturally moist peanut butter over the top.
Oh and ganache. You have to have ganache.

Thanks to Carla of Chocolate Moosey and Miriam of Overtime Cook are hosting this delicious event!

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Chocolate Peanut Butter Tandy Cake #ChocPBDay

Ingredients

Cake
• 1 3/4 cups cake flour
• 1 1/4 cups sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup unsalted butter, softened
• 1 cup milk, divided
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 jar Peanut butter for spreading over cake
Ganache
• 1 cup heavy cream
• 16 oz. semi sweet chocolate chips

Instructions

• Preheat oven to 375
• Sift together flour, sugar, baking powder and salt.
• Place dry ingredients into mixer. Add softened butter and 2/3 cup milk. Mix about 2 minutes until liquid is totally incorporated.
• Add egg, vanilla and remaining 1/3 cup milk.
• Bake in greased 9x13 pan for about 30 minutes.
• Cool on rack, then refrigerate until completely cold.
• Spread with a layer of peanut butter. Refrigerate until firm.
Ganache
• Make the ganache right before you’re ready to put the dessert together. Bring the cream to a boil in a double boiler and cook until thickened. Pour over chocolate chips and whisk until smooth.
• Spread over peanut butter layer.
• Chill until firm before cutting.

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