|EVERY FEW MINUTES|
|ANGEL FOOD CAKE BARS|
1 c. Spry
3 c. powdered sugar
1 tsp. vanilla
1/4 c. butter
2 egg whites
Beat until smooth and ready to spread.
Cut cake into squares and frost. Roll in Spanish nuts (ground and brown shells on). Yield: 18 to 20 bars.
|Share:||+ Add review or comment|
Have your own version of this recipe? Share it here