Like this:

My sister isn’t much of a cake eater (which is sad because I really, really like making birthday cakes), but she did specifically request a peanut butter-based dessert for her party last weekend.

I thought about making buckeyes – delicious, but not right for a birthday party.

Or a peanut butter cookie cake? Well, I might make that tomorrow, but I ruled it out.

And haystacks were just made in abundance for Christmas.

However, the incredibly wonderful Tandy Moss Cake of my childhood was perfect. Tandy Moss Cake (anyone have an idea why it might be called that?) takes me back to lazy beach afternoons with girlfriends, easy playdates during the long summer, and a body that didn’t regret 3 sneaked slices of cake on the heels of one that had been legally administered.

It’s a very thin yellow cake, plumped up with four eggs and baked on a jelly roll sheet. Then, that cake is covered in melted peanut butter and then slathered with chocolate.

Serve it with the chocolate set, on top of paper plates. Or, sneak a sliver in the middle of the night or after your oatmeal in the morning. Take seconds, even though it’s January.

Tandy Moss Cake

Ingredients

-4 eggs

-2 c. sugar

-1 tsp. vanilla

-1 c. milk

-2 tbsp. butter

-2 c. flour

-1 tsp. baking powder

-1 1/3 c. peanut butter (NOT all-natural)

-1 lb. chocolate chips or chopped chocolate

Method

Preheat your oven 350 degrees. Grease and flour an 11 x 17 x 1-in. jelly roll pan (or you can use a similarly shaped brownie or cake pan).

With a mixer, beat the eggs, sugar, and vanilla until the mixture becomes quite thick and pale.

Separately, heat the milk and butter in a small saucepan. Bring to a boil, remove from the heat, and cover.

Return to the egg mixture. Add the flour and baking powder. Beat until just combined. Then slowly add the milk and butter, mixing until barely combined.

Spread the batter into the prepped jelly roll pan, and tap the pan to pop air bubbles.

Bake for 20-25 minutes or until an inserted fork comes out clean and the cake is golden. Cool the cake in the pan.

After the cake has mostly cooled, melted the peanut butter over the stove. Pour and spread it evenly over the top of the cake. Refrigerate the cake for about 30 minutes or until the peanut butter has re-set.

Finally, melt the chocolate in a double boiler (or if you’re using chips, you can get by with a microwave melt). Spread over the peanut butter. Allow the cake to sit for 3-4 minutes. Then, cut the cake into squares.

Return the cake to the refrigerator, and allow the chocolate to set. After that, dig in!

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