Mint Chocolate Tandy Cakes Recipe

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Remember Peanut Butter Kandy Kakes? Well the real OGs that begat them were Tandy Cakes. AKA the homemade recipe that didn’t require gelatinized synthetic chicken legs. Well, here’s a throwback to the real OG with a refreshing twist—Mint Chocolate Tandy Cakes.

PREP TIME

3 hrs 15 mins

COOK TIME

15 mins

SERVINGS

24

Ingredients

Mint Chocolate Tandy Cakes

  • 4 eggs, beaten
  • 1 tsp vanilla
  • 2 cups sugar
  • 1 cup milk
  • 2 Tbsp melted butter
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/8 tsp salt
  • Mint Cream Filling
  • 15 oz milk chocolate bar of choice
  • ~4.5 oz Andes Candies baking chips (if you can’t find the chips, then use 28 pieces and chop them up)

 

Mint Cream Filling

  • 1 cup butter, softened
  • 8 oz cream cheese
  • 6 Tbsp creme de menthe
  • 2 tsp vanilla
  • 1 tsp mint extract
  • 1/2 tsp salt
  • 3 cups powdered sugar

2 Mint Chocolate Tandy Cakes stacked on top of each on a plate next to fresh mint

COOKING INSTRUCTIONS:
Mint Chocolate Tandy Cakes

Mint Chocolate Tandy Cakes

  1. Preheat oven to 350ºF
  2. In a medium bowl, add eggs, vanilla, sugar, milk, and butter. Whisk until well-combined. Set aside.
  3. In a large bowl, combine flour, cocoa powder and salt.
  4. Stir wet ingredients (medium bowl) into dry ingredients (large bowl) until well-combined and not clumpy. Transfer to a greased baking sheet.
  5. Bake in oven for 12-15 mins, or until a toothpick stuck into the center of the cake comes out clean. Remove from oven and refrigerate for at least 15 minutes.
  6. Evenly spread Mint Cream Filling over top of cake. Refrigerate for at least 2 hours (overnight is best).
  7. Melt chocolate in microwave on high for intervals of 15 seconds, stirring as needed in between intervals. Once chocolate is melted and smooth, immediately spread it evenly over chilled Mint Filling layer. Try to work as quickly as possible so that chocolate doesn’t cool too much before you’ve evenly spread it. Sprinkle Andes Candies evenly over melted chocolate layer. Slice evenly into squares, refrigerate for at least 30 mins (or until chocolate is completely hardened) then slice and serve.

 

Mint Cream Filling

  1. In a large bowl, add butter and cream cheese. Blend with electric hand mixer until smooth. Blend in creme de menthe, vanilla, peppermint extract, and salt. Blend in powdered sugar a half cup or so at a time. Leave at room temperature until ready to top the chocolate cake layer.

PAIRINGS:
Mint Chocolate Tandy Cakes

Syrah

Grasshopper Cocktail

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