Sep 05
Kandy KakesLeave a comment

See an improvement in my photos? That’s because hubby got me a new camera specifically for blogging for my birthday. I am still learning, but very excited about my new toy!

For those of us that live in the Philadelphia area, Tastykake is a little slice of heaven. For me, I loved buying them at school in addition to whatever was in my lunch box. The most popular Tastykake has to be the Peanut Butter Kandy Kake, which honestly I don’t even like. Don’t get me wrong, peanut butter and chocolate are two of my favorite food groups, but I don’t like them together! I know it is sacrilegious or something to not like this combination, I hear it ALL the time.

Once a month at work we have “salad bar” where everyone signs up for different dips, desserts, etc. and we have a lunch pot luck for 2 days. It is my favorite day of the month and everyone gains new recipes out of it. This recipe comes from a co-worker who whenever she makes these for salad bar, everyone goes ga-ga over them, so I had to see if they were right. She handed over the recipe at the end of last school year and I found it stuffed in my desk while I was unpacking this past week. It is a super easy recipe, that makes a ton!

Kandy Kakes
Recipe by Maureen Selby

What you’ll need:
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 eggs
1 cup milk
1 tsp. vanilla
1 jar creamy peanut butter
1 stick butter or margarine
4 tbsp. cocoa powder
4 1/2 tbsp. milk
1 lb. box of 10x sugar

What you’ll do:
Preheat oven to 350 degrees. Grease an 11×17 jelly roll pan. Mix together flour, baking powder, and salt, set aside. Blend together sugar, eggs, milk, and vanilla. Gradually add in the dry ingredients, mix until incorporated. Bake for 15 minutes. As soon as the cake is removed from the oven, smear peanut butter on it. When the cake is cool, heat butter, cocoa, and milk until boiling. Beat mixture into the box of 10x sugar. Spread frosting over peanut butter layer.

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