Recipes

Tandy Cake Dessert - Gluten Free

Gluten Free Tandy Cake Dessert

Photo by recipe author

Servings: 24
Preparation Time: 15 minutes

• 1 cup plus 2 tablespoons organic butter, softened
• 1 8 oz package organic cream cheese, softened
• 2 1/4 cups whole organic sugar
• 6 large eggs
• 1 cup coconut flour
• 1 cup organic tapioca flour or corn starch
• pinch salt
• 1 cup peanut butter or coconut peanut butter
• 10 ounces chocolate chips; semi sweet or milk

Preheat oven at 350. Grease a 10x15x1 inch jelly roll pan generously with coconut oil.

Cream butter and cream cheese together; add sugar. Beat in eggs one at a time. Blend in flours and salt. Spread in prepared pan.

Bake cake for 20 minutes. Immediately after removing from oven spoon the peanut butter/coconut peanut butter over the top. Let sit a few minutes until melted and spread evenly (if using crunchy peanut butter put back in the oven for 4 minutes till it melts enough to spread). Let set or store in the refrigerator until peanut butter/coconut peanut butter hardens.

Melt chocolate chips and spread over the peanut layer. Let sit until firm or store in the refrigerator.

Recipe submitted by Julie, Elizabethtown, PA

tandy-cake-dessert-gluten-free

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