Mocho Cakes

2
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.

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


Rating:

★★★★★ 2 votes

Comments:
Serves:
12-14
Prep:
30 Min
Cook:
30 Min
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

How to Make Mocho Cakes

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.

Printable Recipe Card

About Mocho Cakes

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




Show 4 Comments & Reviews

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