Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Egg whites
1 Box golden pound cake mix --
(16-ounce)
2/3 c Water
1 c Peanut butter
1/2 c Powdered sugar
1 Bag Hershey milk-chocolate
Chips -- (11.5-ounce)

1. Preheat the oven to 325 degrees F. 2. Beat the egg whites until
fluffy. 3. Blend the egg whites with the cake mix and water. 4. Pour
tablespoon-size dollops of batter into each cup of a well-greased
muffin tin. Bake for 10 minutes, or until a toothpick stuck in
center of cake comes out clean. Make five batches. Clean muffin tin
for later use. Do not grease. 5. Combine the peanut butter and
sugar. 6. While the pound-cake rounds cool, heat the chocolate chips
in a double boiler over low heat, stirring often. You canalso melt
them in a microwave oven set on high for 2 minutes, stirring once
halfway through the heating time. 7. When the chocolate is soft, line
the bottom half of each muffin-tin cup with shortening; then use a
spoon to spread a thin layer of chocolate in each cup. 8. With your
fingers, spread a thin layer of peanut butter over the chocolate.
9.Place a cake round on the peanut-butter layer. 10. Spread a layer
of choloate over the top of each cake, s preading to the sides to
cover the entire surface. 11. Cool in the refrigerator for 10 minutes
and turn out of the tin. Makes 30 cakes.

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