Thanks for sharing your recipe and all those who added hints~they were VERY helpful. I made a double batch of these tonight after not being able to find my from scratch recipe. These were a LOT quicker to make than my recipe and were yummy. I did add the instant pudding other reviewers had suggested and baked the cake portion for 11 minutes at 325 on top of parchment paper. Having said that, my oven runs 25 degrees hot so I adjust all bake temps down to account for my ovens overheating problem. I also made a double batch of peanut butter filling by using 2 pounds confectioners sugar, 4 egg whites, 2 tsp vanilla, 1 cup shortening, 1 cup peanut butter, 1/2 cup flour and about 1/2 cup milk. I had about a cup and a half of filling left over. I just looked at the filling again since filling and putting the pies in the freezer----looks like I should have gone with a bit more flour and 1 1/2 cup shortening and 1/2 cup peanut butter. Any way, thanks to all who took the time to add their revisions.
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Thanks for sharing your recipe and all those who added hints~they were VERY helpful. I made a...