Tastykakes at home
“Nobody bakes a cake as tasty as a tastykake….” Do you remember that commercial jingle or am I really dating myself here?
I grew up totally loving the tastykake – the one with the little sponge cake topped with peanut butter and coated in chocolate. You know the one? They came in sets of two in the little plastic wrappers. Ahh. Good times. Good times.
Well a few years back, Dani got a recipe for a cake that tastes exactly like that. Exactly. I think it came from her sister-in-law. Anyway, the email was dated 2004, and that was the last time I made it. When I came across the recipe and read the date, I wondered why I’d never made it again.
Not anymore. As soon as I took one bite, I remembered very clearly why I only made it that one time. I have absolutely no self control when this cake is in the house. Nada. Zilch. I cut it and promptly ate FOUR pieces! FOUR! F-O-U-R.
I’m not the only one who loves it either. It was also a hit with my book club and the librarians. I’m going to go hide the recipe now.
Recipe: Homemade Tastykake
4 eggs, beaten
2 c. granulated sugar
2 c. all-purpose flour
1 c. milk, scalded
2 tsp. melted butter or oil
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
peanut butter (There is not real measurement here – you just spread on enough to cover cake.)
3 giant sized Hershey chocolate bars
Mix all ingredients, except the peanut butter and chocolate, together. Pour batter onto greased jelly roll pan or cookie sheet. Bake at 325 degrees for about 15 minutes. Remove from oven, and while hot, spread peanut butter all over top of cake. The peanut butter melts and spreads smoothly. Refrigerate cake until peanut butter sets and hardens. Break up Hershey bars and melt in a double boiler over simmering water. When melted, spread chocolate over cake and return to refrigerator. Once chocolate has set, you can cut into squares.