Kandy Kake

Growing up, I always loved eating the Tastykake  Peanut Butter Kandy Kake snack cakes (formerly known as Tandy Kake), which is a vanilla cake, with a layer of peanut butter, then covered in chocolate, yum!  We didn’t have them often, as they were a special treat to buy them in the store, but we had a recipe that tasted just like the store-bought cakes.  Here is that recipe:

Beat 4 eggs until lemon-colored, then add:
2 cups sugar
1 tsp. vanilla
2 tsp. baking powder
1 cup milk
2 tsp. melted butter
2 cups flour
pinch of salt
Pour into a greased and floured 11x15x1 pan and bake 350 for 12 to 15 minutes. Test for doneness with a toothpick.  Let cool for just a few minutes and then spread peanut butter on top (use as little or as much as you like).  It will be nice and runny on the top.  Refrigerate until firm.  Melt a large chocolate Hershey bar (7 oz.) in the microwave.  I sometimes use 1 1/2 bars or melt a bunch of the smaller bars and then spread on top of the peanut butter.  Refrigerate until chocolate is set.  You may want to let the cake sit out before cutting,  to allow the chocolate to get a little soft.  Enjoy!



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