MOCHO CAKES

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Mocho Cakes image

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.

Provided by Lee Sweet

Categories     Cakes

Time 1h

Number Of Ingredients 16

WHITE CAKE
1/2 c shortening, butter flavor
1 1/2 c granulated sugar
3 eggs, seperated
1 c milk
2 c all purpose flour
3 tsp baking powder
1 tsp vanillla
1/4 tsp salt
POWDERED SUGAR FROSTING
2 Tbsp butter or margerine
3 c powdered sugar
2 tsp vanilla
1/4 c milk
NUTS
16 oz spanish peanuts, salted

Steps:

  • 1. WHITE 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.
  • 2. POWDERED SUGAR FROSTING : - Blend all ingredients. The frosting should be thin but not drippy.
  • 3. Spanish Peanuts: Finely chop peanuts (A one cup food processor works great for the peanuts!)
  • 4. - Frost the (unwrapped) sides first and then the top of the cupcake. - Press the top down into crushed Spanish Peanuts. Roll the sides.
  • 5. QUICK 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.

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