Frango Cakes by Joyce Trosper Recipe

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Frango Cakes by Joyce Trosper
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Ingredients:

  • 3 egg whites stiffly beaten
  • 1 cup sugar
  • 1 cup butter
  • 2 cup powdered sugar sifted
  • 4 tsp vanilla
  • 3/4 tsp peppermint
  • 4 eggs

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4634.98 Kcal (19406 kJ)
Calories from fat 2536.06 Kcal
% Daily Value*
Total Fat 281.78g 434%
Cholesterol 571.39mg 190%
Sodium 3692.44mg 154%
Potassium 7890.3mg 168%
Total Carbs 485.6g 162%
Sugars 322.7g 1291%
Dietary Fiber 4.63g 19%
Protein 59.54g 119%
Vitamin C 1.4mg 2%
Vitamin A 1.1mg 38%
Iron 4mg 22%
Calcium 343.3mg 34%
Amount Per 100 g
Calories 480.71 Kcal (2013 kJ)
Calories from fat 263.02 Kcal
% Daily Value*
Total Fat 29.22g 434%
Cholesterol 59.26mg 190%
Sodium 382.96mg 154%
Potassium 818.33mg 168%
Total Carbs 50.36g 162%
Sugars 33.47g 1291%
Dietary Fiber 0.48g 19%
Protein 6.17g 119%
Vitamin C 0.1mg 2%
Vitamin A 0.1mg 38%
Iron 0.4mg 22%
Calcium 35.6mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 115.4
    Points
  • 130
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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