mocho cakes
(2 ratings)
These freeze wonderfully and are hardy enough to send overseas to my son in afghanistan. This was my mother's recipe as is the photo.
Blue Ribbon Recipe
What a fantabulous surprise these were! So moist and so delicious... We used the scratch recipe Lee suggests and couldn't have been more pleased.
— The Test Kitchen
@kitchencrew
(2 ratings)
yield
12 -14
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For mocho cakes
- WHITE CAKE
-
1/2 cshortening, butter flavor
-
1 1/2 cgranulated sugar
-
3eggs, seperated
-
1 cmilk
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2 call purpose flour
-
3 tspbaking powder
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1 tspvanillla
-
1/4 tspsalt
- POWDERED SUGAR FROSTING
-
2 Tbspbutter or margerine
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3 cpowdered sugar
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2 tspvanilla
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1/4 cmilk
- NUTS
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16 ozspanish peanuts, salted
How To Make mocho cakes
-
1WHITE CAKE: - Blend the shortening and sugar. Add the egg yolks and vanilla. - Add the dry ingredients and the milk. - Beat the egg whites until stiff (in a separate bowl) and fold into the batter. - Make cupcakes using wrappers and filling the cups 1/2 full.
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2POWDERED SUGAR FROSTING : - Blend all ingredients. The frosting should be thin but not drippy.
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3Spanish Peanuts: Finely chop peanuts (A one cup food processor works great for the peanuts!)
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4- Frost the (unwrapped) sides first and then the top of the cupcake. - Press the top down into crushed Spanish Peanuts. Roll the sides.
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5QUICK METHOD: Make cupcakes according to instructions on a boxed cake mix. Thin a can of White frosting with milk. (Make sure it is thin, but not drippy) Then roll in the peanuts.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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