Recipe by Irish Rose
The Tastykake brand of snack cakes and pies has been associated with Philadelphia, PA since the early 1900's. In the late 70's, the name was changed to Kandy Kakes. As a child living in West Virginia, we could not get these goodies (we had Moon Pies and Little Debbies)so my Jersey relatives would ship boxes of them to us. My favorite was the peanut butter Tandy Takes. The following recipe is a close facsimile.
Top Review by PSU Lioness
This was awesome. I followed the recipe exactly, except I used semi-sweet chocolate chips for the coating. I wish I would have used milk chocolate chips instead because it wasn't the flavor that I was looking for, but it was my own dumb fault for not reading the recipe correctly. I also spread the peanut butter on the cake while it was hot then I refrigerated for 3 hours and finally, I melted the chocolate and spread it on top. I covered it and put it back in the fridge until 2 hours before serving and it softened enough to cut but it was still hard enough for a nice crunch. I think if I would have used the milk chocolate, it would have tasted identical to the original Tandy Takes. That is very impressive considering this is a "from scratch" recipe. Even with the semi-sweet chocolate, everyone that ate it RAVED about it. I will definitely be making this one again!
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- peanut butter
- 8 ounces sweet baking chocolate, squares
Directions See How It's Made
- Combine the first six ingredients together and beat with mixer for 2 minutes.
- Spread in jelly roll pan and bake at 350 for 15-20 minutes.
- Spread peanut butter on hot cake and refrigerate for 2 hours. Your choice on how much peanut butter, I like a lot.
- Melt 8oz. of sweet baking chocolate square in double boiler (or microwave) and spread over cake.
- Let cool before eating. Can put in refrigerator for chocolate to harden.