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Receta Tastykake Peanut Butter Kandy Kakes
by Global Cookbook

Tastykake Peanut Butter Kandy Kakes
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Ingredientes

  • 4 x Egg whites
  • 1 box (16-oz) golden brown lb.
  •     Cake mix
  • 2/3 c. Water
  • 1 c. Peanut butter
  • 1/2 c. Powdered sugar
  • 1 bag (11.5-oz) Hershey
  •     Lowfat milk-chocolate chips

Direcciones

  1. Preheat the oven to 325 degrees F. Beat the egg whites till fluffy.
  2. 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.
  3. Cold in the refrigerator for 10 min and turn out of the tin.