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30 minutes
Prep: 20 minutes
Cook: 10 minutes
791 calories per serving view nutrition facts
2 dozen
suggest servings
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| 1 | package | cake mix, yellow | |
| 2 | large | eggs | |
| 1/2 | cup | vegetable shortening | |
| 1/2 | cup | peanut butter |
Blend in large mixing bowl.
Shape into balls.
Place on ungreased cookie sheet and flatten with fork.
Bake at 375 degrees for 10-12 minutes until golden bro wn.
Don't overcook.
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 1044mg | 43% |
| Total Carbohydrate 109.0g | 36% |
| Dietary Fiber 3.0g | 14% |
| Sugars 60.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 20% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This is a wonderful cake recipe. Actually this is the first diabetic cake recipe that I could get to achieve the proper cake texture with. This cake is very moist, especially with the raisins in it. I have adapted it to make a chocolate cake using this recipe as a base, adding cocoa. It turned out good as well.
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