Yield: 30 cakes
|4 \N||Egg whites|
|16 ounces||Pound cake mix|
|1 cup||Peanut butter|
|½ cup||Powdered sugar|
|11½ ounce||Milk chocolate chips|
Preheat the oven to 325. Beat the egg whites until fluffy. Blend the egg whites with the cake mix and water. Pour TBSP size dollops of batter into each cup of a greased muffin tin. Bake for 10 minutes.
Make 5 batches. Clean muffin tin for later use. Do not grease.
Combine peanut butter and sugar. While the pound cake rounds cool, melt the chocolate chips in microwave. When chocolate is soft, line the bottom half of each muffin cup with shortening; then use a spoon to spread a thin layer of chocolate in each cup. With your fingers spread a thin layer of peanut butter over the chocolate. Place a cake round on the peanut butter layer. Spread a layer of chocolate over the top of each cake, spreading to the sides to cover the entire surface. Cool in the refrigerator for 10 minutes and turn out of the tin. Source: Top Secret Recipes Submitted By MEG ANTCZAK On 05-15-95