Tastykake Kandy Kake Layer Cake Recipes

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KANDY KAKES FROM SCRATCH



Kandy Kakes from Scratch image

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

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
1 1/3 cups peanut butter (smooth or chunky)
1 tablespoon smooth peanut butter
8 ounces hershey milk chocolate

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.

TANDY CAKE



Tandy Cake image

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

4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 ¼ cups peanut butter
2 pounds milk chocolate candy bar, chopped

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

GRANDMA'S TANDY KAKE



Grandma's Tandy Kake image

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

4 large eggs, room temperature
2 cups sugar
1 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-3/4 cups creamy peanut butter
5 milk chocolate candy bars (1.55 ounces each), chopped
2 tablespoons butter

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.

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