I had been living in Texas for about 6 months when I first noticed the void of Tasty Kakes at the grocery stores. They were forecasting snow in Maryland and one of my friend's posted that she needed to do a Tasty Kake run. If you're from Maryland, you know exactly what that means. . . the weather man predicts a significant amount of snow and all organized citizens head to their local grocery store to pick up some toilet paper, milk, and Tasty Kakes. I'm not sure of the origin of this snow preparation strategy, but I do know that many Marylanders participate in this ritual. In Texas, however, there is no snow and no Tasty Kakes.
After realizing my error, I knew my only solution was to make a batch of Very "Tasty" Peanut Butter Chocolate Cakes. Not exactly the same, but delicious none the less. This recipe was given to me by a co-worker of Church Hill Elementary School back in the old millennium. I still have a vivid memory of the day I arrived at my Pre-K classroom to find a hunk of this perfect confection sitting on my desk. As I was gobbling it down during my morning planning period, I began to have thoughts of deep snow drifts and cozy days home from school. My friend gladly shared the recipe and confirmed that it does resemble one of Tasty Kake's biggest sellers.
So if you're quite familiar with the Tasty Kake/snow storm phenomena or if you've never had the privilege of sampling this east coast delicacy, give this recipe a try. It's one 'tasty kake'! Also if anyone has a recipe for some 'Tasty' Butterscotch Krumpets my husband would be forever grateful.
Very "Tasty" Peanut Butter Chocolate Cake Recipe
2 cups sugar
1 teaspoon vanilla
2 cups flour
1 1/4 teaspoon baking powder
1 1/4 cups milk
2 1/2 Tablespoons butter
1 1/4 cup peanut butter
1 batch of milk or dark chocolate frosting (recipe follows)
- Beat eggs, vanilla, and sugar until very creamy.
- Add flour and baking powder. Mix only until combined.
- Heat milk and butter in a small saucepan or the microwave until butter melts. Add to the flour mixture.
- Mix only until combined. Batter will be think.
- Grease and flour a deep sided cookie sheet pan (half sheet pan) or line half sheet pan with a silpat liner. Pour in batter.
- Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick comes out clean from the center of the cake.
- Remove cake from oven and immediately spread with peanut butter (an off-set spatula works great for this).
- Cool cake by setting pan in refrigerator. Cool thoroughly.
- Spread chocolate frosting on top of cooled cake.
- Cut in squares or circles and serve. Close eyes and imagine a Maryland snow day:)
1/2 cup (1 stick) butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla
- Melt butter in a heavy bottomed saucepan. Whisk in cocoa. Turn off heat.
- Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.