Question… When is a TastyKake not a TastyKake?!?

Answer… When it’s homemade, of course!

We spent the day with our friends KJ and Debbie yesterday.  Typical Sunday Italian Dinner.  Start eating at one, finish 4 hours later.

Everything was great!  Debbie made a fantastic meat sauce that perfectly covered mounds of spaghetti.  I had two helpings.  And salad… antipasta…  Of course I didn’t take any pictures, but I was able to convince them that we just had to take a bit more dessert home!

KJ’s birthday is the day after mine so Debbie made her her favorite birthday cake; a homemade version of a TastyKake Peanut Butter Kandy Kake.

Okay.  We all know I’m not from the area and have no real allegiance to things like TastyKakes.  They’re just not something I’m going to run out and buy.

But MAKE?!?  OMG!  I could eat one of these every night!

I didn’t get the recipe – yet – but the concept is fairly clear…  It’s a white cake (not a cake-mix white cake) that, after it comes out of the oven, peanut butter is smeared on it while it’s still hot, and then melted chocolate is spread over that.

It’s brilliant!


Ok here it is!

Candy Cake Recipe

  • 1 cup milk
  • 2 Tbs butter

Scald and set aside

  • 4 egg whites
  • Dash of salt
  • 2 cups flour
  • 1 tsp vanilla
  • 2 cups sugar
  • 2 tsp baking powder

Mix egg whites, sugar, and vanilla until light. Mix in flour, salt, and baking powder. Add cooled milk/butter.

Put in jelly roll pan and bake at 350° for 20 minutes. Take out and spread 12 oz peanut butter on top. Put in fridge to chill.

Melt 8 oz. Hershey chocolate in double boiler and spread on top of cool cake. Refrigerate to harden.