This was awesome. I followed the recipe exactly, except I used semi-sweet chocolate chips for the coating. I wish I would have used milk chocolate chips instead because it wasn't the flavor that I was looking for, but it was my own dumb fault for not reading the recipe correctly. I also spread the peanut butter on the cake while it was hot then I refrigerated for 3 hours and finally, I melted the chocolate and spread it on top. I covered it and put it back in the fridge until 2 hours before serving and it softened enough to cut but it was still hard enough for a nice crunch. I think if I would have used the milk chocolate, it would have tasted identical to the original Tandy Takes. That is very impressive considering this is a "from scratch" recipe. Even with the semi-sweet chocolate, everyone that ate it RAVED about it. I will definitely be making this one again!
if you melt the chocolate in the microwave then add the peanut butter to the chocolate, (you can add as much PB as you want, stir, then you wouldn't have to spread them separately
Very yummy and very easy to make! Like a few others, I also just used a bag of semi-sweet chocolate chips and they worked out fine. As far as the peanut butter, I just plopped spoonfuls on the hot cake and allowed them to melt a bit. It spread out just fine. No problems. I did bake the cake a little longer - I think it ended up being about 25 minutes or so. Did the toothpick test and it was truly delicious! Brought it to work for my co-workers birthday. Thanks for posting!
This is so good. Everyone should try this. Yummy!!!
My family enjoyed this copycat version of Tasty Kakes ! Used Skippy peanut butter and subbed choc. chips for the final layer. Make sure you use a large jelly roll pan. When adding peanut butter, drop it on in globs and let sit so it will soften before spreading or it will tear your cake. I will be making this again ! Thanks Irish Rose !
Wow! This is really close to the original! I had my doubts as I was going through it but the recipe was dead on. As I was putting the peanut butter on, I was thinking, "there's no way this will spread right." I was wrong. Then I thought that the peanut butter would run off to the sides or soak into the cake, but it didn't. It just made a perfect smooth layer of peanut butter. For the chocolate topping, I used semi sweet morsels. It worked just as easily as the peanut butter. Be careful and spread it thin and even so it cuts well. Also, if you refridgerate, let the chocolate come to room temp before cutting because it will crack if it is too cold. It cuts like butter at room temp. Delish!!