Have you ever heard of Tastykake before? If you live in the Philadelphia area you definitely know what they are, they are a company famous for their delicious snack treats. They slowly have expanded to other states on the East coast, but are more well known in this area. I used to buy their chocolate chip bar and fudge bars all the time in elementary school. I loved it when my mom left me some change to buy them.
There are two items that were always in my household growing up: butterscotch krimpets and Kandy Kakes. I remember my mom also sending them up to my sister when she was in college in Boston to share with her non-Philadelphia friends. Blair & I included them in our wedding out of town boxes. I have never heard a bad thing about a Kandy Kake. I knew that these HAD to be on the menu for my 24 x 24 party. Now I have another Kandy Kake recipe already on my blog, but this one is slightly different. The first one has a layer of chocolate frosting on the top while the whole cake is dunked in chocolate.
My mom got this recipe a while back, forgot about it, and now has been making them for the past year for many different occasions. The base is a light cake with a layer of peanut butter then dipped in chocolate. Now we already know that I do not care for this combination of flavors, but many people do. Besides the ice cream, these were the first to fly off the dessert table. If you are not able to get these things in the store, I hope that you make them at home to experience a taste of Philadelphia!
Peanut Butter Kandy Kakes
Ingredients:
- 4 eggs, beaten to a lemon color
- 1 cup milk
- 2 tbsp. oil
- 1 tsp. vanilla
- 2 cups flour
- 2 cups of sugar
- 1 tsp. baking powder
For the topping:
- 1 1/2 cups peanut butter
- 8 ounces chocolate (we get ours from a local candy shop)
Directions:
Combine eggs, milk, oil, and vanilla. Set aside. Combine flour, sugar, and baking powder. Mix the 2 mixtures until blended. Bake in greased jelly roll pan (10×15) at 350 degrees for 15-20 minutes. When the cake is still hot, drop peanut butter in blobs, spread over the cake evenly. Freeze for 45 minutes or more. Once frozen using a circle cookie cutter or any desired shape, cut out the cakes. Melt 8 oz. chocolate over a double boiler, dip into melted chocolate and let cakes cool on some wax paper.
