Chicken Nuggets Cakes
Cheryl
Little bite size pound cakes covered in icing and ground peanuts look just like chicken nuggets.
ingredients
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons water
- 4 1/2 teaspoons light corn syrup
- 1 tablespoon butter, softened
- 1/4 teaspoon vanilla extract
- 2 cups finely chopped salted peanuts
- GOLDEN DIPPING SAUCE:
- 2 snack-size cups (3-1/2 ounces each) vanilla pudding
- 2 teaspoons dark corn syrup
- 2 drops yellow food coloring, optional
directions
- 1
Cut cake into 12 slices; cut each slice in half. Cut into irregular nugget-shaped pieces; set aside.
- 2
In a small mixing bowl, combine the confectioners’ sugar, water, corn syrup, butter and vanilla; beat on low speed until sugar is moistened. Beat on high until smooth. Dip cake pieces into glaze, then roll in peanuts. Put on wax paper lined cookie sheet.
- 3
Let stand until set.
- 4
In a small bowl, combine the sauce ingredients. Serve with nuggets.
Suggestions
- 1
I slice the pieces smaller than the recipe says. Rolling the pieces slightly while shaping them gives them a nugget shape. Try to avoid using your fingers. Gets a little messy. I use a fork to roll them.
- 2
These freeze well.
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