Welcome to my first post in my Heirloom Recipe collection! I am a sucker for a Pinterest recipe or a delicious looking photo being shared on Instagram or Facebook. However, when I was thinking about my little
corner of the Internet, I wanted to make sure that I was not just recreating my favorite baking blogs! These blogs are a wealth of information and baking knowledge! I know I’ve said it before but, Sally is always my go to when I need a fool proof recipe with a step by step breakdown that tells me exactly what each ingredient does, and why each step is important! Since reading her blog and trying her recipes, my baking knowledge has grown so much and I’m so thankful for all her tips and tricks! At this point in my baking journey I’m not making my own recipes because I don’t feel like I have all the tools (yet! Maybe one day I’ll debut one of my own!)
I was talking with one of my good friends who mentioned that her favorite recipes are her grandmothers or the ones that come out of her church cookbooks. After that conversation I decided to dive into these classic recipes! Of course, I’ll still be baking recipes from my favorite food bloggers but this particular page is dedicated to church cookbooks, grandma recipes (mine and others) and other classic recipes that are just begging to be brought back into rotation!
The Tandy Cake recipe comes from a very special cookbook in my kitchen! When we got married, Chad’s grandma Joyce gave me a cookbook full of her own recipes. I will always hold this cookbook so dear!
This cake is light and spongy with the perfect amount of peanut butter and chocolate! This cake would be a tasty addition to any spring or summer picnic!
Recipe Source: Grandma Joyce
2 cups of flour
2 cups of sugar
2 teaspoons baking powder
dash of salt
1 cup milk
1 teaspoon vanilla
2 tablespoons melted butter
About 2 cups of peanut butter
8 oz Hershey bar
1:Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper
2:In a large bowl mix dry ingredients together
3: Add eggs, vanilla, milk, melted butter and beat together (batter will be frothy) Pour into prepared jelly roll pan
4: Bake for 15-18 minutes until toothpick comes out clean- cake will be very light brown
5: Let cake cool for a few minutes then spread peanut butter over while it is still warm. Place cake in refrigerator (or freezer if you are trying to speed up the process!) until the peanut butter is set
6: Melt chocolate in the microwave for 20 seconds at a time stirring in between, until chocolate is smooth
7: Pour chocolate over cake and spread evenly. Place cake back in refrigerator or freezer until chocolate is hardened.