This tastes just like those Tastycake Tandy Cakes. Tastycake is a famous commercial bakery in the Philadelphia area, and everybody who lives in Southeastern PA is familiar with them.

Peanutbutter Tandy Cake

Bake your favorite white cake mix in a jelly roll pan about 15 minutes until it tests done. (Duncan Hines is the best)
Immediately spread about a cup of peanutbutter over the hot cake.
Carefully frost with a can of milk chocolate frosting.

I use about 3/4 of a 12 oz. can.

The sugar melts into the mountain dew and creates an awesome syrupy sauce.

So, I'm baking and trying to decide which type of cake to make for DH's birthday.

I think I found a winner -

Chocolate Cake with fleur de sel caramel filling

Caramel filling:
1 C. sugar
1/4 c. water
2 T. light corn syrup
1/2 c. heavy whipping cream
1/4 c. unsalted butter, diced
1/4 c. creme fraiche or sour cream (I used sour cream for the test batch)
1/2 t. lemon juice
large pinch of fleur de sel (salt) - I guess regular kosher salt would work as well. - plus more for assembly.

Ganache filling and frosting:
1 1/2 lbs. bittersweet chocolate, chopped
3 cups heavy whipping cream

Cake:
2 c. sugar
1 3/4 c. all purpose flour
3/4 c. unsweetened cocoa powder
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 c. whole milk
2 large eggs
1/2 c. butter, melted
1 c. hot water
1 T. instant espresso powder or instant coffee
1 1/4 c. toasted almonds, coarsely chopped

Caramel filling: Stir sugar, 1/4 c. water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. INcrease heat to medium, cover pan and cook 4 minutes. Uncover; increase heat to high. Boil w/o stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush. (about 6 minutes). Remove from heat and add cream. Whisk in butter, then creme fraiche, lemon juice and pinch of fleur de sel. Cool completely. Can be made up to 3 days ahead.

Ganache filling and frosting:
Place chocolate in large bowl. Bring cream to simmer in saucepan. Pour cream over chocolate. Let soften 1 minute. Whisk until chocolate is smooth. Cool, then cover and chill overnight. Can be made 3 days ahead. Bring to room temp. before using.

Cake:
Preheat oven to 350. Prep 2 9" round cake pans. Line bottom of each with parchment paper, butter paper and dust with flour.
Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using electric mixer, beat at low speed until blended. Increase speed and blend for 2 minutes. Stir 1 cup hot water and espresso powder in bowl to dissolve. Add to batter; beat until blended - batter will be thin. Divide batter between cake pans.
Bake until tester comes out clean - about 32 minutes. Cool in pans for 10 minutes, turn cakes out and cool completely.
Cut each cake layer horizontally in half. Place 1 layer on platter, spread with 1/2 c. ganache. Spread 1/4 c. room temperature caramel mixture on top of ganache. Sprinkle with pinch of fleur de sel and 1 T. chopped almonds. Repeat with layers 2 and three. Top with 4th layer, cut side down. Spread remaining ganache over top and sides of cake. Press remaining almonds into sides of cake.

Can be assembled 2 days ahead, cover and chill.

Let come to room temperature for 1 hour before serving.

Well, I wouldn't normally post here but I just made another apple pie- All these fresh apples will be gone soon! But, I made it for work and got the crust with lard in it because thats all they had in the store- anywho good thing, or I would have eaten some of the most yummy crust ever I am sure... it gets kinda carmelized on top! OK so here it is ...

6 apples( I think a tart one would be good but I just used off my tree)
1/2c brown sugar
1/2c white sugar
1 stick butter
3tbs flour
1/4c water
2 pie crusts


you take the bottom crust put the peeled sliced apples in(slightly mounded in the middle) and then top with the other one cut into strips-make sure you criss-cross it so the mixture seeps down into the pie. Then you take the butter and melt it, add the flour to make a paste, add water slowly, then add sugar slowly. Simmer for a minute then pour over the entire pie- crust and all... I took this to work and there wasn't a crumb left. Everyone raved about it! You bake that at 425 for 15 minutes then turn down to 350 for an additional 45 minutes.

Enjoy!- Or rather, bake for others to enjoy!lol

Skillet Pineapple Upside Down Cake

1/4 c. butter
2/3 c. firmly packed brown sugar
1 can sliced pineapple, undrained
9 maraschino cherries
2 large eggs, separated
3/4 c. granulated sugar
3/4 c. all purpose flour
1/8 t. salt
1/2 t. baking powder

I make this in a large black cast iron skillet.

Melt butter in skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 c. juice. Set juice aside.

Arrange pineapple over sugar mixture. Add a cherry to center of each pineapple slice. Set skillet aside.

Beat egg yolks at medium speed until thick and yellow colored. Add granulated sugar. Beat until blended.

Combine flour, salt and baking powder. Add dry ingredients to yolk mixture until blended.

Beat egg whites until stiff peaks form. (make sure to not to eliminate this step. It makes for a fluffier cake)

Fold egg whites into batter mixture. Spoon evenly over pineapples.

Bake at 325 degrees for 45-50 minutes. Cool cake in skillet for 30 minutes. Invert onto platter.