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Ingredientes
- 4 x Egg whites
- 1 box (16-oz) golden brown lb.
- Â Â Cake mix
- 2/3 c. Water
- 1 c. Peanut butter
- 1/2 c. Powdered sugar
- 1 bag (11.5-oz) Hershey
- Â Â Lowfat milk-chocolate chips
Direcciones
- Preheat the oven to 325 degrees F. Beat the egg whites till fluffy.
- Blend the egg whites with the cake mix and water. Pour Tbsp.-size dollops of batter into each c. of a well-greased muffin tin. Bake for 10 min, or possibly till a toothpick stuck in center of cake comes out clean. Make five batches. Clean muffin tin for later use. Don't grease. Combine the peanut butter and sugar. While the lb.-cake rounds cold, heat the chocolate chips in a double boiler over low heat, stirring often. You can also heat them in a microwave oven set on high for 2 min, stirring once halfway through the heating time. When the chocolate is soft, line the bottom half of each muffin-tin c. with shortening; then use a spoon to spread a thin layer of chocolate in each c.. 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 choloate over the top of each cake, spreading to the sides to cover the entire surface.
- Cold in the refrigerator for 10 min and turn out of the tin.
