Tastykake peanut butter kandy kakes

Yield: 1 Servings

Measure Ingredient
4 \N Egg whites
1 \N Box golden pound cake mix --
\N \N (16-ounce)
⅔ cup Water
1 cup Peanut butter
½ cup Powdered sugar
1 \N Bag Hershey milk-chocolate
\N \N Chips -- (11.5-ounce)

1. Preheat the oven to 325 degrees F. 2. Beat the egg whites until fluffy. 3. Blend the egg whites with the cake mix and water. 4. Pour tablespoon-size dollops of batter into each cup of a well-greased muffin tin. Bake for 10 minutes, or until a toothpick stuck in center of cake comes out clean. Make five batches. Clean muffin tin for later use. Do not grease. 5. Combine the peanut butter and sugar. 6. While the pound-cake rounds cool, heat the chocolate chips in a double boiler over low heat, stirring often. You canalso melt them in a microwave oven set on high for 2 minutes, stirring once halfway through the heating time. 7. When the chocolate is soft, line the bottom half of each muffin-tin cup with shortening; then use a spoon to spread a thin layer of chocolate in each cup. 8. With your fingers, spread a thin layer of peanut butter over the chocolate.

9.Place a cake round on the peanut-butter layer. 10. Spread a layer of choloate over the top of each cake, s preading to the sides to cover the entire surface. 11. Cool in the refrigerator for 10 minutes and turn out of the tin. Makes 30 cakes.

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