Tandy Cake Version #2

                                                                         

We love Tandy Cake at our house & my son requested Tandy Cake for his birthday! I tried this recipe instead of my original Tandy Cake recipe! The secret in this recipe is butter, yogurt, & the dish below!

Hershey Kisses make this Tandy Cake extra special!

BATTER:

4 Eggs

1 Teaspoon Vanilla

1 & 3/4 Cup Sugar

2 Cups Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

2 Tablespoons Melted Butter

2 Tablespoons Vegetable Oil

1/2 Cup Milk

1/2 Cup Yogurt

TOPPING:

1 & 3/4 Cup Peanut Butter, I used Jif

60 Unwrapped Hershey Kisses

Mix sugar, oil, melted butter together with a mixer. Beat in eggs one at a time beating well after each egg.  Stir the yogurt, milk & vanilla together & then add this to the batter. Now stir all the dry together & beat that in to your batter. Spray  cookie sheet with edges, known as a Jelly Roll pan about 11x15 & 2 inches deep. Pour the batter into the pan & bake at 350 degrees for 20 minutes until lightly brown & springs back to the touch. Immediately spread the hot cake with the peanut butter & smooth out for an even finish. Let cake cool in the refrigerator or in the freezer, I put mine in the freezer for about 1/2 hour to harden the peanut butter. Once set melt the kisses in a double boiler until smooth & melted to a soft frosting consistency. Spread over the peanut butter & let the chocolate set up. Now you have a Kissed Tandy Cake! Beautiful & Delicious!