Peanut Butter Kandy Kakes are a delicious vanilla cake, topped with a layer of creamy peanut butter, then followed by a layer of yummy Hershey’s chocolate. A winning combination!
Made in a 10” x 15” jelly roll pan, once cut into squares, these are a dessert that can serve a crowd.
Ingredients:
- Pam Spray to grease the pan
- 2 cups Flour, plus extra Flour to flour the pan
- 1 teaspoon of Baking Powder
- 1 pinch of Salt
- 4 Eggs
- 1 teaspoon of Pure Vanilla Extract
- 2 cups of Sugar
- 1 Tablespoon of Vegetable Oil
- 1 cup Milk
- 1 cup Creamy Peanut Butter (I use Jif Brand)
- 2 Hershey’s Milk Chocolate Giant Bars (7.56 ounces each)
Instructions:
- Preheat the oven to 350°. Spray and flour the 10” x 15” jelly roll pan.
- Prepare the dry ingredients: In a bowl combine the flour, baking powder, and salt. Give it a quick whisk to combine.
- In a large bowl, add in eggs, vanilla, and sugar. Beat until fluffy and light in color, about 2 to 3 minutes.
- Next, add in oil and milk, mix to combine.
- Lastly, add in the dry mixture of flour, baking powder, and salt. Mix to just combine. Do not over mix. The batter will be thin.
- Pour into the prepared jelly roll pan. Bake at 350° for 15 – 20 minutes, until golden brown and a toothpick in the center comes out clean.
- While the cake is still hot, spread with the creamy peanut butter. Refrigerate for 1/2 hour.
- Once cooled, break up Hershey Bars in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is melted.
- Spread the melted Hershey’s chocolate over the peanut butter.
- Refrigerate until chocolate is cool. Remove and let it come to room temperature. Slice into squares and serve.
Enjoy!
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