Food You’ll Find Here:
Usually Simple, Often French, Always Delicious
Tandy Kakes or Kandy Kakes
No French translation for the name of this recipe because, not only are these not French, they are not widely known in the US, outside of the Mid-Atlantic region, where they originated in the Tastykake factory of Philadelphia. If they were available in France, the French would adore them, as they can be cut into petite cakes topped with delicious chocolate frosting. In France, they might substitute Nutella for the peanut butter. You could do that in the US, too. Whatever you like.
It’s your cake! C’est votre gâteau!
We went to a Super Bowl party last night and I was supposed to bring an appetizer or side dish. All day, I thought about bringing Buffalo Chicken Dip or Baked Brie, back and forth, back and forth, but I could not decide. So I brought these imitation Tandy Kakes or instead.
Wherever I take these, it prompts the discussion as to whether the real name is Tandy Kakes or Kandy Kakes. Until 1974, it was Tandy Kake. And then the name changed. The Tastykake company’s Facebook page offers this link to explain the reason for the name change.
There are two reasons that I like to take these cakes to picnics, parties, or pot lucks.
1. Deliciousness – These little sponge cakes covered with a layer of peanut butter and topped with chocolate are delicious. It’s that simple.
2. Yield – One batch yields 48 2″ x 2″ pieces so you can take half to the party and leave the other half at home to consume at your leisure. Or cut them in 1″ x 2″ pieces and leave one third of them at home. However, you cut them, there will still be enough left over for you.
Get your tall glass of cold milk ready…
Beat the eggs. Add the sugar.
Add the vanilla. I love vanilla.
Did you know that vanilla comes from a type of orchid? Maybe that is why vanilla is such a lovely flavor. It comes from a lovely flower.
Remove from the oven and immediately, using a tablespoon, drop peanut butter all over top of cake. This allows each dollop to be heated by the cake, softening it and making it oh-so-much easier to spread. You can use from 1 cup to 1 1/2 cups. I use 1 1/2 cups. More is better with butter (or in this case, peanut butter) and chocolate.
Melt chocolate chips according to package directions and spread over top of peanut butter. I usually use semi-sweet, but happened to have a bag of milk chocolate chips and they tasted just fine. Any chocolate you like will do.
If microwaving chocolate chips, use 50% power so as not to burn them. And remember to stir. They retain their shape even when they are hot. You need to stir to determine whether or not they are melted.
Return cake to refrigerator to cool again. While it’s cooling, feel free to lick the spatula you used to spread the chocolate chips.
Cut into squares and serve. Yes, there is one missing. Someone has to be the taste-tester.
I like to store these in the refrigerator and eat them cold. It’s like eating a bite of Reese’s Peanut Butter cup on top of a piece of cake, only better. I love eating these and you will, too!
P.S. What about that Super Bowl?
Homemade Tandy Cakes or Kandy Kakes
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 1/2 cup peanut butter
- 1 12 oz. package chocolate chips
- Preheat oven to 350°.
- Grease and flour jelly roll pan, approximately 12 x 15.
- In a large mixing bowl, beat eggs.
- Add sugar and vanilla. Beat again.
- Add flour, salt, baking powder, and milk. Beat well.
- Pour into jelly roll pan.
- Bake for 30 minutes.
- As soon as it comes out of the oven, spread peanut butter layer on cake.
- Refrigerate for 1 hour or until cool.
- Melt chocolate chips and spread on top of peanut butter layer.
- Refrigerate to cool again.
- Cut, serve and eat with a large glass of milk.