• 4af8d8b54b9ba075b2df89a7ca59ff8f

Tasty Kake Tandy Kakes

If you've ever been around Philadelphia or New Jersey, you know what Tasty Kakes are. Unfortunately for me, they don't sell them here in Utah. Now, I can make my own.

Prep
Cook
Serves 15people
Ingredients
1
box of yellow cake mix, plus the ingredients the cake mix calls for
16
jar of smooth peanut butter
12
bag of semisweet chocolate chips
Directions
1.
Spray a jelly roll pan with non-stick spray.
2.
Prepare the cake mix according to package directions.
3.
Pour the batter into a jelly roll pan and bake. I recommend using a cookie sheet pan to avoid "cake-like" thickness. (Tricky, depending on which cake mix you use. I baked mine at 350 degrees for 16 minutes.)
4.
As soon as the cake is done use a spoon to gently drop peanut butter on to the top of the cake.
5.
DO NOT SPREAD the peanut butter yet as it will tear the cake.
6.
Instead, put the pan back into the oven and let the residual heat melt the peanut butter.
7.
When the peanut butter has melted enough to spread easily, distribute it evenly over the cake.
8.
Allow to cool completely.
9.
(I usually wait about 15 minutes and then pop it in the fridge for a bit.)
10.
When the peanut butter has set and the cake has completely cooled…
11.
Melt the chocolate chips and stir until smooth.
12.
Spread the melted chocolate over the peanut butter.
13.
Place the pan back into the fridge to let the chocolate harden.
14.
Cut into squares and serve chilled or at room temperature. Store in ziplock bags to lock in freshness.

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