There’s a baking company based in Philadelphia called Tastykake that makes delicious wrapped treats not unlike Hostess or Little Debbie. But, dudes. Tastykakes are so. Much. Better. Than. Little. Debbie. They have cupcakes, donuts, mini coffee cakes, delicious things called Butterscotch Krimpets, and my favorite, Peanut Butter Kandy Kakes. They’re a small, round cake topped with peanut butter and enrobed in chocolate.
In other words, heaven.
There’s been a homemade version of the Kandy Kakes around for ages; I only started making them within the past couple of years, and they’ve quickly become a favorite among my co-workers. The homemade version is called Tandy Cakes — I don’t know why, I just make them.
And now you can too!
1 cup whole milk
4 TB butter
1 tsp vanilla
2 cups sugar
2 cups flour
2 tsp baking powder
1 1/2 cup creamy peanut butter
3 or 4 larger milk chocolate bars (I use Cadbury, but you don’t have to.)
Preheat oven to 350. Spray a rimmed baking sheet (jelly roll pan) liberally with cooking spray and set aside.
Scald the milk, butter, and vanilla over medium low heat until the butter is melted and the milk is slightly bubbling. Remove from heat and allow to cool slightly.
Blend the eggs and sugar in a mixer well. Add cooled milk mixture and combine completely. Add flour, salt, and baking powder and mix thoroughly.
Spread the mixture in the baking sheet and bake for 20-25 minutes, until golden brown.
Take the cake out of the oven and top immediately with the peanut butter by dropping the peanut butter onto the hot cake by the spoonful, allow to melt, then spread.
Put the cake in the refrigerator and allow the peanut butter to set, at least 30 minutes.
Melt chocolate bars over a double boiler or in the microwave in 30 second intervals. Spread melted chocolate over the cooled cake.
Place cake back in the refrigerator and allow to set completely. Cut into squares and serve.
Yum. I need to make these again soon. You know, for my co-workers.