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.
Servings 20 Servings
Calories 220kcal
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
Instructions
- 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.