Mocho Cakes

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

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

The Cook

Lee Sweet Recipe
x1
Lightly Salted
Milaca, MN (pop. 2,946)
sweetjonaris
Member Since Jul 2011
Lee's notes for this recipe:
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.
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Kitchen Crew
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.

Directions

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

Comments

3 comments

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user Kitchen Crew JustaPinch - Apr 3, 2013
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Apr 3, 2013
I shared a photo of this recipe. View photo
user Kitchen Crew JustaPinch - Apr 3, 2013
Yumtastic! Congrats on your first Blue Ribbon, Lee. :)

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