Kandy Kakes Recipes
GRANDMA'S TANDY KAKE
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.
Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
KANDY KAKES FROM SCRATCH
This is my homemade version of TastyKakes' Kandy Kakes. Using the extra chunky peanut butter is a must when I make them for the kids.
Provided by JPsBarbie
Categories Dessert
Time 30m
Yield 1 15x2 pan, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix eggs until nice and yellow then continue mixing in the the remaining cake ingredients. Pour into a 15 x 2 pan and bake for about 15 minutes or until tests done.
- Immediately after removing from oven spread the 1 1/3 cup of peanut butter over hot cake. (I don't actually measure the peanut butter, I just use enough to give the cake a nice even layer.) Put aside and let cool. If I'm in a hurry I put it in the fridge to speed things up.
- When cake is cool but NOT cold melt the tablespoon of peanut butter along with the milk chocolate in the microwave,about 1 - 1.5 minutes. Spread over cake and cool completely before cutting.
PHILLY TANDY TAKES
The Tastykake brand of snack cakes and pies has been associated with Philadelphia, PA since the early 1900's. In the late 70's, the name was changed to Kandy Kakes. As a child living in West Virginia, we could not get these goodies (we had Moon Pies and Little Debbies)so my Jersey relatives would ship boxes of them to us. My favorite was the peanut butter Tandy Takes. The following recipe is a close facsimile.
Provided by Irish Rose
Categories Dessert
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first six ingredients together and beat with mixer for 2 minutes.
- Spread in jelly roll pan and bake at 350 for 15-20 minutes.
- Spread peanut butter on hot cake and refrigerate for 2 hours. Your choice on how much peanut butter, I like a lot.
- Melt 8oz. of sweet baking chocolate square in double boiler (or microwave) and spread over cake.
- Let cool before eating. Can put in refrigerator for chocolate to harden.
Nutrition Facts : Calories 508.6, Fat 13.5, SaturatedFat 7.2, Cholesterol 97.3, Sodium 146.9, Carbohydrate 92.9, Fiber 2.4, Sugar 64.8, Protein 8.5
TANDY CAKE
Baked in a 10x15 inch jelly roll pan, Tandy Cake is a yellow cake with a layer of peanut butter and a hard chocolate glaze. This recipe takes a couple of hours to make but it's worth it! It tastes so good!
Provided by Rebecca Harrison
Categories Desserts Cakes Yellow Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
- In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
- Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
- In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
Nutrition Facts : Calories 616.5 calories, Carbohydrate 75.5 g, Cholesterol 61.1 mg, Fat 30.3 g, Fiber 3.6 g, Protein 13.1 g, SaturatedFat 12.3 g, Sodium 197.8 mg, Sugar 56.9 g
PEANUT BUTTER AND CHOCOLATE CANDY CAKE
If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.
Provided by Brenda Benzar Butler
Categories Desserts Cakes Sheet Cake Recipes
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
- In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
- Bake for 20 to 25 minutes. Do not overbake.
- While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 34.8 g, Cholesterol 31.4 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 105.6 mg, Sugar 24.8 g
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