Tastykake Peanut Butter Kandy Cakes

Course : Cakes
Serves: 30 cakes
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 large egg whites
1 package golden pound cake mix -- (16-ounce)
2/3 cup water
1 cup peanut butter
1/2 cup powdered sugar
1 package Hershey milk-chocolate chips -- (11.5-ounce)

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cakes Recipes