Mocho Cakes

Lee Sweet

By
@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.


pinch tips: Non-Stick Rice Every Time


Comments:

Serves:

12-14

Prep:

30 Min

Cook:

30 Min

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
3 c
powdered sugar
2 tsp
vanilla
1/4 c
milk

NUTS

16 oz
spanish peanuts, salted

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