Kandy Kakes From Scratch Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.

Steps:

• Prepare the cake and place in a 9x14 pan lined with parchment. Bake 350 for about 40 mins or until firm in center. Cool on wire rack away from heat sources
• Prepare frosting by beating butters and liquids together until smooth. Incorporate 2 cups of the sugar into the mix and beat until combined. Then add the other 2 cups until frosting consistency.
• Prepare your work surface by using parchment, foil, plastic wrap, or the like and cut rounds out of cake using cookie cutter, can, jar, cup, or whatever you have on hand that is circular.
• spread the frosting on top of each round and freeze when finished.
• In a double boiler or two pots on the stove, melt chocolate until smooth. Can also be done in microwave in intervals on half the power, check package directions.
• There are a few was to coat the frozen cakes but I prefer to lay out your foil, parchment, whatever and place a dollop of chocolate the size of your cake in the surface. Place cake on top, then cover with chocolate until all sides are coated. If you feel brave using the dip method, be quick as the frosting melts fast!
• Set finished cakes in fridge to set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour and baking powder; set aside.
• In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine about 2 minutes, or until it begins to bubble. Stir into batter.
• Pour batter into 10x15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour.
• In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.

Steps:

• Preheat oven to 350.
• Mix eggs until nice and yellow then continue mixing in the the remaining cake ingredients. Pour into a 15 x 2 pan and bake for about 15 minutes or until tests done.
• Immediately after removing from oven spread the 1 1/3 cup of peanut butter over hot cake. (I don't actually measure the peanut butter, I just use enough to give the cake a nice even layer.) Put aside and let cool. If I'm in a hurry I put it in the fridge to speed things up.
• When cake is cool but NOT cold melt the tablespoon of peanut butter along with the milk chocolate in the microwave,about 1 - 1.5 minutes. Spread over cake and cool completely before cutting.

Steps:

• Bake 2 - 8 or 9 inch round or 1- 9 x 13 cake(s) according to the package directions. Make sure to not over bake or the cake is dismal.
• Take from oven and cool for 10 - 15 minutes.
• Remove cake from pan(s) and cool on a rack.
• Beat Frosting and Peanut Butter together for about 2 mins until well blended.
• When completely cooled frost cake(s) and enjoy. This cake is always best the 2nd day.