Ok so I'm sure this sort of thing is frowned upon in the blog world but meh to that. I'm going to post the contents of a guest post that I did over a year ago at Domestic Adventure. Why would I do such a thing? Well, it's a bangin recipe and I want to not only have it readily available on my own blog, but I want to remind you to make it. It's a little gem called a Peanut Butter TandyKake aka KandyKake (no one knows why it's changed).
See, the Tastykake Baking Co. was (until recently, they were bought by a GA company) a Philadelphia company that makes the most delicious treats around. If you grew up here, you grew up with Tastykake Butterscotch
Krimpets, Cherry Pies or Cream Filled Coffee Cakes in your lunchbox. And even
as an adult, they’re popular snacks for any time of day. They are famous round
these parts because they’re simply darn good.
One of their most popular snacks is the Peanut Butter KandyKake. A dense white cake, topped with peanut butter
and covered in chocolate…it can do no wrong.
So when a former co-worker shared her recipe with me years ago for
duplicating the famous snack, I was sold.
And now you can get a little taste of Philly…without all the greasy
cheesesteak guilt.
Ingredients
- 4 eggs,
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups sugar
- 2 teaspoons baking powder
- 2 cups flour
- 1 cup milk
- 2 teaspoons melted butter
- 1 bag milk chocolate chips
- 1 small jar of creamy peanut butter
Directions
1.
Preheat oven to 350 degrees. Butter & flour a 11 x 13 dish. In a small saucepan, bring milk and butter to
a boil. Remove from heat and set aside to cool.
2.
In a large bowl, hand-mix together the eggs,
flour, sugar, baking powder, vanilla and salt until combined.
3.
Pour the milk & butter mix into the large
bowl and stir until smooth.
4.
Pour cake mix into floured dish and bake for 25
– 27 minutes. Test it with a toothpick
to make sure the cake is done. If the
toothpick comes out clean, immediately spread the peanut butter onto the
cake. Spread until smooth then place
cake into the refrigerator until peanut butter is hard.
5.
Melt chocolate using a double boiler or by
microwave and spread on top of hardened peanut butter. Once smooth, place the cake back into the
refrigerator until the chocolate is hard.
6.
Remove cake 30 to 40 minutes before serving to
let topping thaw a bit. If you try to
cut it while it’s cold and hard, the chocolate will crack. Still delicious,
just not as pretty. So once it is
thawed, cut into pieces. Or take it into the corner with a fork and go to town.
15 comments:
I'm in CA and have never heard of these before, but it looks like my kind of snacky snack! To do for sure!
I found you through Michael's pin and am loving you and your blog! Your little man is adorable!!!!
I have a secret obsession with the Stephanie Plumb series of books written by Janet Evanovitch, set in PA - there isn't a single book that doesn't mention TastyKakes - I've always wondered what they taste like - I may have to attempt to make these just to see.
I grew up in PA - TastyKakes are the BEST! I'm making these tonight!
I truly feel sorry for anyone who has never tasted a Tastycake. Raised in Philly, moved to Georgia outside of Atlanta. Now that Flowers Bakery has taken over, we can get Tastycakes here. In fact, there is a Flowers outlet store about 10 minutes from my house that is loaded with delicious yummies. My freezer is filled with Peanut Butter Kandycakes, pies, krimpets, coffee cakes, juniors - I'm getting hungry just thinking about them.
This recipe sounds really good for those you can't get the real thing.
I am SO glad that you re-posted this content on your blog! It is not frowned upon in my world! And, um, hello...you got a mention by TastyKakes on Facebook; you are SO famous.
Hugs to you and Gabe!
Thanks for posting this recipe. Can't wait to try it. I grew up in Jersey and LOVE Peanut Butter Tastykakes (they used to be called TandyKakes)...they sold up here in New England for awhile, but no more. :(
Now, every trip to Jersey we make to see the relatives, we have to stock up and bring at least a dozen boxes back with us.
I could almost cry right now! I am in California but was born just outside of Philly, so I know what Tastykakes are. PB Kandykakes are my favorite and I am going into the kitchen right now to make this. Thank you so much!!!
I wouldn't mind a little greasy cheesesteak guilt though.
Butterscotch Krimpets are MY JAM! Damn they taste to darn good.
Fun Fact: I know that TastyKake was based in Philly due to the wonderful (NOT) "Stephanie Plum" books (still lead all 18 of them, though). I can get behind a heroine who bases her daily schedule on the traffic from Trenton to Philly in order to get fresh TastyKakes.
Can't wait to try this!!!YUM!
I loved Tastykakes as a child in Baltimore in the sixties. Thanks so much for posting this we live in Stuttgart, Germany right now (last four years) and visited Miami in March where we found Tastykakes in the Publix. I bought so many on that trip and pigged out sooo good. Thanks again and I will be surprising my man tonight with this delight!
I cannot wait to try this! I grew up in Jersey and these were a staple of my childhood. Now I live in Wisconsin so I only get them when I visit home (2x per year) or when my brother generously mails me some (once I got a box filled with 20 boxes of various TastyKake goodies - he's awesome!). But that's just not enough for me. Any chance you are working on a butterscotch krimpet cake?? =)
i've never had a tastykake! (now that it's a GA company i probably should!). this recipe sounds delicious and it's totally awesome that you got some official shoutouts for this one!
These look so amazing. Having lived in the Philly area I know the amazingness of a TastyKake. I can't wait to try these. Thank you!
I made this the first time you posted the recipe and was highly impressed, even though I made it with white chocolate instead. I'm glad you re-posted it on your blog, because I wanted to make it for a party tonight and I knew it was your recipe. I never would have found it otherwise!
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