Title: Tastycake Peanut Butter Kandy Kakes
Categories: Cake Dessert
Yield: 30 Cakes
| 4 | | Egg whites |
| 16 | oz | Pound cake mix |
| 2/3 | c | Water |
| 1 | c | Peanut butter |
| 1/2 | c | Powdered sugar |
| 11 1/2 | oz | 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