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TastyKake Kandy Kakes (Copycat)

A nostalgic spin on TastyKake Kandy Kakes—this homemade version layers fluffy sponge cake with creamy peanut butter and a rich chocolate shell. Sweet, salty, and unapologetically snacky, these little cakes bring the convenience-store charm straight to your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 2 hours
Total Time 2 hours 40 minutes
Servings: 20 Servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350°.
  2. Grease and flour a 10x15 baking dish.
  3. In medium bowl, combine eggs, sugar, and vanilla. Beat with mixer until creamy.
  4. Sift together flour and baking powder and add to bowl gradually, keeping mixer on low speed.
  5. In a small saucepan, heat milk and 2 tablespoons butter, until it begins to bubble.
  6. Fold milk/butter mixture into cake batter until combined
  7. Pour batter into the prepared baking dish.
  8. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  9. Let the cake cool to room temperature before spreading peanut butter evenly over the entire cake.
  10. Refrigerate to set. Should be set in an hour.
  11. Melt chocolate and shortening in a double boiler until smooth. Spread melted chocolate evenly over the peanut butter layer.
  12. Allow chocolate to harden and set before cutting and serving.