Real Recipes From Real Home Cooks ®

mocho cakes

(2 ratings)
Blue Ribbon Recipe by
Lee Sweet
Milaca, MN

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

  • 1/2 c
    shortening, butter flavor
  • 1 1/2 c
    granulated sugar
  • 3
    eggs, seperated
  • 1 c
  • 2 c
    all purpose flour
  • 3 tsp
    baking powder
  • 1 tsp
  • 1/4 tsp
  • 2 Tbsp
    butter or margerine
  • 3 c
    powdered sugar
  • 2 tsp
  • 1/4 c
  • NUTS
  • 16 oz
    spanish peanuts, salted

How To Make mocho cakes

  • 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.