Best 7 Kandy Kake Cake Recipes
Get ready to tantalize your taste buds with a culinary masterpiece – the Kandy Kake Cake. This delectable cake is a symphony of flavors and textures that will leave you craving for more. As you embark on this baking journey, let us guide you through the process of creating a Kandy Kake Cake that will become the highlight of your next gathering. Whether it's a special occasion or just a craving for something sweet, this recipe will lead you to a flavorful extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
PEANUT BUTTER AND CHOCOLATE CANDY CAKE
If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.
Provided by Brenda Benzar Butler
Categories Desserts Cakes Sheet Cake Recipes
Yield 25
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
- In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
- Bake for 20 to 25 minutes. Do not overbake.
- While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 34.8 g, Cholesterol 31.4 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 105.6 mg, Sugar 24.8 g
TANDY CAKE
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
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
COPYCAT TASTYKAKE TANDY CAKE
Provided by Mary Bostow
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly grease a jelly roll pan.
- In a large bowl. beat the eggs until they are a lemon color and thick. Add the vanilla, sugar and softened butter to the bowl, beat until well combined.
- Combine the flour and baking powder together in a medium bowl. Add the flour mixture in thirds to the batter mixture alternately with the milk. Example: (Add 1/3 cup of the flour, beat until just incorporated. Add half of the milk, beat until just incorporated. Add another third of flour, mix until just incorporated. Add the remaining milk, mix until just incorporated and finally the last 1/3 of the flour. Mixing until just incorporated.
- Place the batter in the prepared jelly roll pan. Bake at 350 degrees for 25 - 30 minutes until top is golden and a toothpick inserted comes out clean.
- Place the cake on a cooling rack. While the cake is hot, place dollops of peanut butter over the entire surface of the cake. Allow to sit about ten minutes so the peanut butter warms up and is easier to spread over the cake. Use an icing spatula to spread the warmed up peanut butter over the entire cake. Allow the cake to cool completely before frosting with Chocolate frosting.
GRANDMA'S TANDY KAKE
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
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.
TASTYKAKE KANDY KAKE LAYER CAKE
I am a Pennsylvania gal through and through. Love the state, love the food and love the people. One of my favorite PA treats are small cakes and cupcakes made by Tastykake out of Philadelphia PA. A friend of mine loves the Peanut Butter Kandy Kakes so I came up with this recipe so that she can have the taste of them any time (even though you can order them from their website). This is super simple box cake recipe that only takes minutes to make. I think the reason it works is because of the particular brands of cake mix and frosting. Hope you enjoy.
Provided by Debby H
Categories Dessert
Time 42m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Bake 2 - 8 or 9 inch round or 1- 9 x 13 cake(s) according to the package directions. Make sure to not over bake or the cake is dismal.
- Take from oven and cool for 10 - 15 minutes.
- Remove cake from pan(s) and cool on a rack.
- Beat Frosting and Peanut Butter together for about 2 mins until well blended.
- When completely cooled frost cake(s) and enjoy. This cake is always best the 2nd day.
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.
Provided by JPsBarbie
Categories Dessert
Time 30m
Yield 1 15x2 pan, 20 serving(s)
Number Of Ingredients 10
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.
"MOCK" PB KANDY KAKES
Ok so these are very similar to Tasty Cake Kandy Kakes but made with Angel Food Cake rather than traditional heavy cake. It is a tad bit healthier than the original.
Provided by Frank Gerace @Frank_Gerace
Categories Cakes
Number Of Ingredients 9
Steps:
- Prepare the cake and place in a 9x14 pan lined with parchment. Bake 350 for about 40 mins or until firm in center. Cool on wire rack away from heat sources
- Prepare frosting by beating butters and liquids together until smooth. Incorporate 2 cups of the sugar into the mix and beat until combined. Then add the other 2 cups until frosting consistency.
- Prepare your work surface by using parchment, foil, plastic wrap, or the like and cut rounds out of cake using cookie cutter, can, jar, cup, or whatever you have on hand that is circular.
- spread the frosting on top of each round and freeze when finished.
- In a double boiler or two pots on the stove, melt chocolate until smooth. Can also be done in microwave in intervals on half the power, check package directions.
- There are a few was to coat the frozen cakes but I prefer to lay out your foil, parchment, whatever and place a dollop of chocolate the size of your cake in the surface. Place cake on top, then cover with chocolate until all sides are coated. If you feel brave using the dip method, be quick as the frosting melts fast!
- Set finished cakes in fridge to set.
Tips:
- For the perfect Kandy Kake crust, use a combination of graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and refrigerate it while you make the filling.
- When making the filling, use high-quality chocolate chips for the best flavor. Dark chocolate chips will give you a richer flavor, while milk chocolate chips will be sweeter.
- To make the filling extra creamy, use heavy cream instead of milk. You can also add a few tablespoons of sour cream or Greek yogurt for a tangy flavor.
- Once the filling is set, top it with whipped cream and chocolate shavings for a decadent dessert.
- Kandy Kake can be stored in the refrigerator for up to 3 days. However, it is best enjoyed fresh.
Conclusion:
Kandy Kake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy chocolate filling and crunchy graham cracker crust, it is sure to be a hit with everyone. So next time you are looking for a special dessert, give Kandy Kake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love