Recipe: Crunch Cakes (using Rice Chex)

CRUNCH CAKES

Vintage Rice Chex recipe "a wonderful delicate flavor"

1/2 cup soft shortening
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup finely chopped nuts
1-1/4 cups very fine Rice Chex crumbs (about 5 cups Rice Chex)
1-1/2 teaspoons baking powder
1/2 cup milk

Heat oven to 325 degrees F.

Blend shortening, sugar, eggs, and vanilla thoroughly.

Combine nuts, crumbs, and baking powder. Add to shortening mixture alternately with milk. Place in paper-lined muffin tins.

Bake for 35 minutes or until brown.

Makes 12-14 small cakes