Ingredients:

Cake

• 4 egg whites (large)
• 16 oz box golden pound cake mix
• 2/3 cup water

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar

Chocolate Coating

• 11.5 oz bag milk chocolate morsels (Hershey’s)

Directions:

1. Preheat oven to 325 degrees.
2. CAKE: Beat the egg whites until thick; blend the egg whites with the cake mix and water; pour tablespoon-sized dollops of batter into each cup of a well-greased muffin tin;
3. Bake 10 minutes until golden brown; make 5 batches/tins (30 mini cakes); cool.
4. FILLING: Sombine peanut butter and powdered sugar until mixed well.
5. ASSEMBLE DANDIES: Spread peanut butter filling on top of each cooled cake; melt the milk chocolate morsels in a microwave on high for about 2 minutes, stirring halfway through (if using double boiler heat over hot, not boiling, water); pour melted chocolate over each cake to cover tops and run over sides; refrigerate about 10 minutes until chocolate sets up.