Half of our family likes Tandy Cake while the other half say they don’t care for it.  So I decided to make the recipe, but instead of a cake, I made them into tarts!  I made a light and airy sponge cake and the peanut butter topping has a little butter, vanilla and sugar to kick it up a notch.  Then I drizzled on some chocolate to make them complete!  Even the ones that said they didn’t care for Tandy Cake ate these in no time at all!

4 eggs
1 3/4 C sugar
1 C milk
2 tsp. vanilla
2 C flour, sifted
2 Tbsp. baking powder
1 1/2 C creamy peanut butter
6 Tbsp. butter, softened
1/2 C powdered sugar
chocolate, melted
Preheat oven to 350 degrees; grease mini tart pans (or mini cupcake pans).  
Beat eggs on high until pale yellow and frothy.
 Mix in the sugar, vanilla and milk.
Fold in (by hand) sifted flour and baking powder.
Pour batter into prepared pan.  (This recipe makes 48 tarts, I’m only showing one pan).
Bake for 8-10 minutes; remove from pan and allow to cool.
Cream together the peanut butter, butter and powdered sugar.
 Spread a dollop of the peanut butter mixture onto the tops of the cakes.
 Drizzle with melted chocolate.
Pop it in your mouth and enjoy!