Frango Cakes by Joyce Trosper

Keeps well in freezer.

Yield: 2 servings
Community Recipe from


  • 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


  1. Base/Crust

  2. Beat whites, gradually add sugar while beating. Fold in nuts and crackers. Put heaping teaspoonful into 28 paper baking cups.

  3. Bake at 350 x 20 minutes

  4. Cream

  5. 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.
February 2013

This recipe is a personal recipe added by KarenCoe and has not been tested or endorsed by MyRecipes.

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