Double Chocolate Peanut Butter Tandy Cakes
Layers of chocolate and peanut butter on top of a spongey vanilla cake, these tandy cakes are sure to satisfy your sweet tooth in a big way.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldenbarrel.com.
Cooking tools:
- Double boiler
- Jelly roll pan
- Oven
- Stove
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Toothpick
- Chef's knife
- Cutting board
- Refrigerator
- Freezer
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 2 cups Golden Barrel organic cane sugar
- 4 large eggs
- 2 Tbsp Golden Barrel Coconut Oil, melted
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1 cup creamy peanut butter ((or more, according to taste))
- 1 12 oz bag semi sweet chocolate chips
- 3/4 12 oz bag milk chocolate chips
- 2 Tbsp Golden Barrel Coconut Oil (divided)
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