Peanut Butter Kandy Kakes

Don’t you love yummy simple desserts that you can eat on a paper towel? I know I do! These kandy kakes are something I grew up with in Philly. I had to buy them from the store though, so I was ecstatic when I found the recipe in a church cookbook. Its a fairly basic dense yellow cake with peanut butter and chocolate on top.

This is my husband’s favorite treat. We don’t have it often enough! I made this sheet and it was gone within 24 hours! How bad does that sound?!

As soon as the cake comes out of the oven you spread a layer of peanut butter on top and put it in the fridge:

Wait until the peanut butter doesn’t slide everywhere and then spread chocolate on top.

I cut mine pretty big and probably got over 30 pieces out of it. If you want them to last longer, you can cut them smaller.

 

Peanut Butter Kandy Kakes

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 4 eggs
  • 2 cups sugar
  • 1 cup milk
  • 1 tsp vanilla
  • 2 tsp melted butter

Toppings: peanut butter and chocolate icing or melted chocolate

In a large bowl combine flour, baking powder and salt. In a separate large bowl whisk together eggs, sugar, milk, vanilla and melted butter. Mix thoroughly.

Add dry ingredients to wet and combine. Do not over mix. Heat oven to 350 degrees F. Spread batter in greased jelly pan roll. Bake for 20 minutes.

As soon as you remove cake from the oven, spread peanut butter over entire cake. Place in the refrigerator for 1-2 hours. You can melt Hershey’s chocolate bars, chocolate chips or use up some leftover chocolate frosting to spread on top of peanut butter layer. You do not need a thick layer, thin will do.

Slice into 30 or more pieces. Refrigerate leftovers.

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