Mocho Cakes

Lee Sweet Recipe

By Lee Sweet sweetjonaris

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.


Recipe Rating:
 2 Ratings
Serves:
12-14
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

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
Find more recipes at goboldwithbutter.com
3 c
powdered sugar
2 tsp
vanilla
1/4 c
milk
NUTS
16 oz
spanish peanuts, salted
Janet Tharpe

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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #peanuts, #Cupcakes