Tastykake peanut butter kandy kakes
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Tastykake peanut butter kandy kakes
  Peanut    Butter  
Last updated 6/12/2012 1:26:17 AM. Recipe ID 60638. Report a problem with this recipe.
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      Title: Tastykake peanut butter kandy kakes
 Categories: Desserts
      Yield: 1 Servings
 
      4    Egg whites
      1    Box golden pound cake mix --
           (16-ounce)
    2/3 c  Water
      1 c  Peanut butter
    1/2 c  Powdered sugar
      1    Bag Hershey milk-chocolate
           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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Recipe ID 60638 (Apr 03, 2005)

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