I’m not sure where this exact recipe came from (most likely it was a spoken recipe passed down to my Grandma from God only knows who). I believe Tandy Takes originated in Philadelphia -they later changed the name to Kandy Kakes, but my family continued to use their original name.
Growing up, these were a staple in my grandma’s house. Every time we would travel to Allentown to visit Grammy and Poppop, she would have a freezer filled with these. And we would always eat them after breakfast (which usually consisted of Reese’s Puff’s because…well….it was Grammy’s house). And that’s truly not an exaggeration – every single breakfast we would have them! Now whenever I make them, I think back to those memories.
These are a crowd pleaser for everyone on every occasion. Although they are time consuming, they are easy and simple to make. The end product is a spongy white cake topped with creamy peanut butter and a layer of melted chocolate that cracks when you bite into it. I hope you enjoy these as much as my family does!
RECIPE:
Ingredients:
- 1 3/4 cup sugar
- 1 Tbsp oil
- 2 Tbsp melted butter
- 4 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1 cup milk
- 1 jar peanut butter (I like to use Reese’s brand)
- 8 oz chocolate
- 1 Tbsp shortening
Instructions:
- Combine sugar, oil, and melted butter
- Add eggs, one at a time, mixing well after each addition
- Add remaining ingredients except peanut butter, chocolate, and shortening. Mix well and spread into greased jelly roll pan. Bake at 350 degrees for 20 minutes
- Once cake is done (toothpick comes out clean and edges are slightly brown), spread entire jar of peanut butter over hot cake. Chill in refrigerator for 1-2 hours.
- Melt chocolate in double boiler and add shortening. Mix and pour over chilled cake. Return to refrigerator.
- Cut into bars. Makes 32 (2×2 inch) squares
Creatively Catie 