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Community Recipe
from [KarenCoe]
Frango Cakes by Joyce Trosper

Frango Cakes by Joyce Trosper

Keeps well in freezer.

  • Yield: 2 servings

Ingredients

  • Base/Crust
  • 15 slice(s) soda crackers ground
  • 1 cup(s) walnuts ground
  • 3 egg whites stiffly beaten
  • 1 cup(s) sugar
  • Cream
  • 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

Preparation

Base/Crust

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

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.

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Frango Cakes by Joyce Trosper recipe

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