Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    egg whites
   1      box           golden pound cake mix -- (16-ounce)
     2/3  cup           water
   1      cup           peanut butter
     1/2  cup           powdered sugar
   1      bag           Hershey milk-chocolate chips -- (11.5-ounce)

Preparation:

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 by hand or a blender. 4. Pour tablespoon-size dollops of batter into each cup of a well-greased muffin tin, do not use muffin liners. Bake for 10 minutes, or until a toothpick comes out clean. 5. Combine the peanut butter and sugar. 6. While the cake rounds cool, heat the chocolate chips in a double boiler over low heat, stirring often. You can also 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 each cake. 11. Cool in the refrigerator for 10 minutes and enjoy.