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A Tandy Birthday Cake


  • 1 baked and cooled 9" two layer yellow cake
  • For the peanut butter filling:
  • 1 cup creamy peanut butter
  • 1 stick unsalted butter softened
  • 1/4 teaspoon salt rounded, or to taste
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups powdered sugar
  • For the ganache:
  • 3 Tablespoons corn syrup
  • 6 ounces heavy cream
  • 12 ounces dark chocolate chopped into small pieces
  • 1/2 teaspoon vanilla extract


For the ganache:

  1. In a small saucepan, combine the corn syrup and heavy cream.
  2. Bring to a simmer and add the chocolate. Stir until smooth.
  3. Remove from heat and add the vanilla. Set the ganache aside while you prepare the filling.

For the peanut butter filling:

  1. Beat butter and salt until fluffy, about 2 minutes. Add peanut butter and continue beating for another minute or two.
  2. Add sugar and cream and beat until well combined.
  3. If using a stand mixer, change from the paddle attachment to the whisk attachment and beat until fluffy. If using a hand held, continue to beat until fluffy.
  4. Place bottom cake layer, flat side down, on a rack on top of a tray lined with wax paper or foil to catch the drippings.
  5. Spread the peanut butter filling evenly on top of the bottom cake layer, leaving a one inch border to allow for additional spreading.
  6. Place the top layer, flat side up, on top of the filling and gently press until the filling spreads to the edge of the cake. You may need to use a knife to scrape off excess and to insure that the filling is even with the sides of the cake.
  7. Pour ganache over all, spreading evenly over all sides of the cake. Let stand for a few minutes to set.
  8. Remove cake to serving platter and store in refrigerator until serving.
  9. When ready to serve, use a knife dipped in hot water,then wiped with a towel, to make clean cuts.

Recipe Notes

*Store cake, lightly covered, in refrigerator.

*For this recipe, the yellow cake comes out with a slightly tighter crumb than Mel's original, partially due to the pressing step during filling and partially because cake tends to get a bit denser when it's refrigerated.

*You can also bake this as three 8" layers and have two thinner layers of peanut butter filling.

*Cake recipe from Mel's Kitchen

Ganache from Alton Brown

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