24 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 35 Minutes
1 Heat oven to 350°F. Grease bottom and sides of 15 × 10 × 1-inch pan with shortening; lightly flour, or spray with baking spray with flour.
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake 22 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
4 In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake about 15 minutes or until peanut butter hardens.
5 Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; microwave 10 to 20 seconds longer, stirring after 10 seconds, until chips are melted. Stir in frosting. Spread over peanut butter layer.
1 Serving: Calories 330; Total Fat 18g (Saturated Fat 5g, Trans Fat 1.5g); Cholesterol 30mg; Sodium 280mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 5g Exchanges: ½ Starch, 2 Other Carbohydrate, ½ High-Fat Meat, 2½ Fat Carbohydrate Choices: 2
Sweet Secret “Tandy Kake,” a white cake made with peanut butter and chocolate, was popular in the 1930s. This is our version.
Sweet Secret For a flavor reminiscent of a popular candy bar, substitute milk chocolate chips for the semisweet.