Somewhere along the line, someone in Instagram-land decided to make Saturday into Caturday 😹 And while we love our cats, I can’t see making a post about them every single Saturday!
They pretty much do the same thing daily, judge us 😬
So I decided to do a play on that and do “CopyCaturday”. Every Saturday I’m going to find a copycat recipe and make it! See which we find closest, or most improved from the original! We don’t eat much fast food, but we do think there are some good possibilities out there for a good home cooked version.
Let me start off by saying I know our chocolate work needs work! We have watched enough baking shows to know that tempering chocolate is key!
We just haven’t ventured that far yet!
The cake baked very well, tho I have to say I would have baked it just a little less! It got very dense with all the refrigeration, so maybe that would be the solve there?
We let the cake cool completely, just because we thought the peanut butter would melt if it was even a little warm! The recipe didn’t state how the cake should be cooled, in the pan or out, so we popped it out. Way less cooling time, but a little harder to spread everything on.
That part went very well! The peanut butter went on smoothly, and relatively evenly. Going over it more than a time or two pulls the cake with it!
Kandy Kakes, here we come!!!????
Nope, let’s get to the ridiculously messy part…
I thought it would be a lot easier to encase the cake in chocolate if I cut it into pieces. The recipe does NOT call for that to happen, in fact you should just keep it whole!!
My brain needed these cakes fully covered in chocolate, because that is how they are actually made by the manufacturer.
I couldn’t dip them in the chocolate because it was simply too thick! I tried to pour the chocolate over the cake, and that was a fail! The pic is the pour over version!
So I just stuck them all back together and put another layer of chocolate over them!
And cut them back apart!
But in reality ~ A very very very far cry from this ↙
TastyKake Kandy Kakes (Copycat)
- 4 large eggs
- 2 cups sugar
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 cup whole milk
- 2 tbsp unsalted butter
- 1 ½ cups peanut butter
- 2 cups semi-sweet chocolate chips
- 2 tbsp shortening
- Preheat oven to 350°.
- Grease and flour a 10x15 baking dish.
- In medium bowl, combine eggs, sugar, and vanilla. Beat with mixer until creamy.
- Sift together flour and baking powder and add to bowl gradually, keeping mixer on low speed.
- In a small saucepan, heat milk and 2 tablespoons butter, until it begins to bubble.
- Fold milk/butter mixture into cake batter until combined
- Pour batter into the prepared baking dish.
- Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
- Let the cake cool to room temperature before spreading peanut butter evenly over the entire cake.
- Refrigerate to set. Should be set in an hour.
- Melt chocolate and shortening in a double boiler until smooth. Spread melted chocolate evenly over the peanut butter layer.
- Allow chocolate to harden and set before cutting and serving.
Was it a Complete Copycat?
The tastes were there, mostly. It was obviously a more fresh version, which is a disappointment, but understandable.
Will we make it again?
Nope, Nope and once again, Nope! They were pretty much an utter disaster for us! And we made the concious decision to just leave it to TastyKake!
Caturday Recipes Aplenty!
There is a site called Top Secret Recipes that has a ton of available fast food and restaurant copycat recipes. It is not a free site! You can buy recipes in different ways, individually or buy one of the books, there is also a membership that you get 8 free recipes a month, you get the picture! Click on the chef below to check it out!
Another great resource is Copykat.com . Here you will find TONS of FREE recipes!! She also has a few books available on Amazon! Either way, it’s a win! 😋