Philadelphia is known for a few choice culinary delicacies: the cheesesteak, soft pretzels, and of course, TASTYKAKES! If you’re not from Philly or the surrounding Mid-Atlantic region, then you may never have sunk your teeth into one of these precious little snack cakes, but for anyone who has, there’s nothing quite like it. This homemade version of the classic Kandy Kake is absolutely delicious and truly authentic tasting – right down to its soft spongy cake. Adapted from a recipe by Judy Fullan in a community cookbook called June Fete Fare.
Yields 32 bars.
SODIUM CONTENT: 20 mg per bar
2 c. sugar
2 T. vegetable oil
2 c. all-purpose flour
1 c. lowfat milk
1 t. pure vanilla extract
3/4 c. no-salt-added creamy peanut butter
1 8-oz. milk chocolate candy bar
1 t. vegetable oil
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside.
Cream together the eggs, sugar and oil. Add flour alternatively with milk and vanilla to egg mixture. Beat until smooth. Pour into the prepared pan. Place on middle rack in oven and bake 25 minutes. Remove from oven.
While hot, spread peanut butter onto the cake, then refrigerate until cool.
Once cool, remove from fridge. Melt the chocolate bar in the microwave with 1 teaspoon oil. Spread the melted chocolate on top of the cake and refrigerate until set. Once set, cut into squares and serve.