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Tastykake Peanut Butter Kandy Kakes

By Todd Wilbur


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Since it was founded in 1914, the Tasty Baking Company has continued to uphold its policy of controlled distribution to ensure freshness of its products. The company delivers only what it will sell promptly and removes cakes from the stores after just a few days in an effort to keep them from becoming stale.

As the years went by and delivery efficiency improved, transportation routes expanded from Philadelphia to new England, the Midwest, and the South. Mixing, baking, wrapping, and packaging of the products have changed from hand operations to sophisticated automated ones, cutting the production cycle from twelve hours to forty-five minutes.

Peanut Butter Kandy Kakes made their debut in the early 1930s as Tandy Takes. The name was eventually changed. Tastykake claims you could make almost 8 million peanut butter sandwiches with the quantity of peanut butter used in Kandy Kakes each year.

Source: Top Secret Recipes by Todd Wilbur.

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  • 4 egg whites
  • One 16-ounce box golden pound cake mix
  • 2/3 cup water
  • 1 cup peanut butter
  • 1/2 cup powdered sugar
  • One 11.5-ounce bag Hershey's milk-chocolate chips
  • Do This
    • Restaurant/Brand
      Tastykake
    • Instructions

      1. Preheat the oven to 325 degrees F.

      2. Beat the egg whites until fluffy.

      3. Blend the egg whites with the cake mix and water.

      4. Pour tablespoon-size dollops of batter into each cup of a well-greased muffin pan. Bake for 10 minutes, or until a toothpick stuck in center of the cake comes out clean. Make 3 to 5 batches depending on the size of your muffin pan. 

      5. Combine the peanut butter and sugar. Heat for 1 minute in the microwave oven to thin the peanut butter.

      6. While the pound cake rounds cool, heat the chocolate chips in a double boiler over low heat, stirring often. You can also melt them in a microwave oven set on high for 2 minutes, stirring once halfway through the heating time.

      7. When the chocolate is soft, line the bottom half of each muffin pan cup with shortening; then use a spoon to spread a thin layer of chocolate in each cup.

      8. Spoon a thin layer of peanut butter over the chocolate.

      9. Place a cake round on the peanut butter layer.

      10. Spread a layer of chocolate over the top of each cake, spreading to the sides to cover the entire surface.

      11. Cool in the refrigerator for 10 minutes and turn out of the tin.

      Makes 30 cakes.

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