Ok, so I’m sure this sort of thing is frowned upon in the blog world but meh to that. I’m going to post the contents of a guest post that I did over a year ago at Domestic Adventure. Why would I do such a thing? Well, it’s a banging recipe and I want to not only have it readily available on my own blog, but I want to remind you to make it. It’s a little gem called a Peanut Butter Tandy Kake aka KandyKake (no one knows why it’s changed).

See, the Tastykake Baking Co. was (until recently, they were bought by a GA company) a Philadelphia company that makes the most delicious treats around.  If you grew up here, you grew up with Tastykake Butterscotch Krimpets, Cherry Pies or Cream Filled Coffee Cakes in your lunchbox. And even as an adult, they’re popular snacks for any time of day.

They are famous around these parts because they’re simply darn good.  One of their most popular snacks is the Peanut Butter Kandy Kake.  A dense white cake, topped with peanut butter and covered in chocolate…it can do no wrong.  So when a former co-worker shared her recipe with me years ago for duplicating the famous snack, I was sold.  And now you can get a little taste of Philly…without all the greasy cheesesteak guilt.

Ingredients

  • 4 eggs,
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 cups flour
  • 1 cup milk
  • 2 teaspoons melted butter
  • 1 bag milk chocolate chips
  • 1 small jar of creamy peanut butter

Directions

  1. Preheat oven to 350 degrees.  Butter & flour a 11 x 13 dish.  In a small saucepan, bring milk and butter to a boil. Remove from heat and set aside to cool.
  2. In a large bowl, hand-mix together the eggs, flour, sugar, baking powder, vanilla, and salt until combined.
  3. Pour the milk & butter mix into the large bowl and stir until smooth.
  4. Pour cake mix into the floured dish and bake for 25 – 27 minutes.   Test it with a toothpick to make sure the cake is done.  If the toothpick comes out clean, immediately spread the peanut butter onto the cake.  Spread until smooth then place cake into the refrigerator until peanut butter is hard.
  5. Melt chocolate using a double boiler or by microwave and spread on top of hardened peanut butter.  Once smooth, place the cake back into the refrigerator until the chocolate is hard.
  6. Remove cake 30 to 40 minutes before serving to let topping thaw a bit.  If you try to cut it while it’s cold and hard, the chocolate will crack. Still delicious, just not as pretty.  So once it is thawed, cut into pieces. Or take it into the corner with a fork and go to town.