Best Kandy Kakes Recipes
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.
"MOCK" PB KANDY KAKES
Ok so these are very similar to Tasty Cake Kandy Kakes but made with Angel Food Cake rather than traditional heavy cake. It is a tad bit healthier than the original.
Provided by Frank Gerace @Frank_Gerace
Categories Cakes
Number Of Ingredients 9
Steps:
- Prepare the cake and place in a 9x14 pan lined with parchment. Bake 350 for about 40 mins or until firm in center. Cool on wire rack away from heat sources
- Prepare frosting by beating butters and liquids together until smooth. Incorporate 2 cups of the sugar into the mix and beat until combined. Then add the other 2 cups until frosting consistency.
- Prepare your work surface by using parchment, foil, plastic wrap, or the like and cut rounds out of cake using cookie cutter, can, jar, cup, or whatever you have on hand that is circular.
- spread the frosting on top of each round and freeze when finished.
- In a double boiler or two pots on the stove, melt chocolate until smooth. Can also be done in microwave in intervals on half the power, check package directions.
- There are a few was to coat the frozen cakes but I prefer to lay out your foil, parchment, whatever and place a dollop of chocolate the size of your cake in the surface. Place cake on top, then cover with chocolate until all sides are coated. If you feel brave using the dip method, be quick as the frosting melts fast!
- Set finished cakes in fridge to set.
KANDY KAKES
Steps:
- Beat eggs, vanilla, sugar and oil. Add flour, baking powder, salt and milk. Pour into a greased and floured sheet pan. Bake at 350ºF for 25 minutes.
- Take out hot cake and immediately spread with peanut butter. Refrigerate until hard.
- Melt chocolate with 1 tablespoon oil and spread over peanut butter and chill till hard. Cut into squares.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TASTYKAKE PEANUT BUTTER KANDY KAKES
Since it was founded in 1914, the Tasty Baking Company has continued to uphold its policy of controlled distribution to ensure freshness of its products. The company delivers only what it will sell promptly and removes cakes from the stores after just a few days in an effort to keep them from becoming stale. As the years went by and delivery efficiency improved, transportation routes expanded from Philadelphia to new England, the Midwest, and the South. Mixing, baking, wrapping, and packaging of the products have changed from hand operations to sophisticated automated ones, cutting the production cycle from twelve hours to forty-five minuets. Peanut Butter Kandy Kakes made their debut in the early 1930s as Tandy Takes. The name was eventually changed, and the company claims you could make almost 8 million peanut butter sandwiches with the quantity of peanut butter used in Kandy Kakes each year.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees.
- Beat the egg whites until fluffy.
- Blend the egg whites with the cake mix and water.
- Pour tablespoon-size dollops of batter into each cup of a well-greased muffin tin. Bake for 10 minutes, or until a toothpick stuck in center of cake comes out clean. Make five batches. Clean muffin tin for later use. Do not grease.
- Combine the peanut butter and sugar.
- While the pound-cake rounds cool, heat the chocolate chips in a double boiler over low heat, stirring often. You can also melt them in a microwave oven set on high for 2 minutes, stirring once halfway through the heating time.
- When the chocolate is soft, line the bottom half of each muffin-tin cup with shortening; then use a spoon to spread a thin layer of chocolate in each cup.
- With your fingers, spread a thin layer of peanut butter over the chocolate.
- Place a cake round on the peanut-butter layer.
- Spread a layer of chocolate over the top of each cake, spreading to the sides to cover the entire surface.
- Cool in the refrigerator for 10 minutes and turn out of the tin.
- Makes 30 cakes
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