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."
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 15x2 pan
- Serves:
- 20
ingredients
-
Cake
- 4 eggs
- 1 1⁄2 teaspoons vanilla
- 2 cups sugar
- 2 teaspoons baking powder
- 1 cup warm milk
- 3 teaspoons melted butter
- 2 cups flour
-
Topping
- 1 1⁄3 cups peanut butter (smooth or chunky)
- 1 tablespoon smooth peanut butter
- 8 ounces hershey milk chocolate
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent recipe - only things I did differently (personal preferences), I used freshly ground peanut butter from a local grocery store (dry roasted and not oily) and a mix of Hershey's special dark and Hershey milk chocolate bars - very yummy!
RECIPE SUBMITTED BY
It would be hard for me to choose between my two favorite hobbies, cooking and reading, so frequently I compromise and read a cookbook! My husband thinks we have an annex of the public library in our house there are so many books.
