Frango Cakes by Joyce Trosper
Keeps well in freezer.
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- 15 slice(s) soda crackers ground
- 1 cup(s) walnuts ground
- 3 egg whites stiffly beaten
- 1 cup(s) sugar
- 1 cup(s) butter
- 2 cup(s) powdered sugar sifted
- 4 squares baking chocolate melted
- 4 teaspoon(s) vanilla
- 3/4 teaspoon(s) peppermint
- 4 eggs
- Beat whites, gradually add sugar while beating. Fold in nuts and crackers. Put heaping teaspoonful into 28 paper baking cups.
- Bake at 350 x 20 minutes
- Cream all ingredients except eggs. Add eggs to mixture 1 at a time, beating 3-5 minutes after each addition. Heap chocolate mixture onto cooled cakes and refrigerate.
This recipe is a personal recipe added by KarenCoe and has not been tested or endorsed by MyRecipes.
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Frango Cakes by Joyce Trosper Recipe at a Glance
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