|Raspberry cake mix||15 1⁄4 Ounce (1 Package)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Eggs||2 , separated|
|Chopped pecans||1 Tablespoon, chopped|
|Seedless raspberry jam||2 Tablespoon|
Preheat oven to 350°F.
Combine cake mix, butter and egg yolks in large bowl.
Beat at low speed with electric mixer until dough forms.
Shape dough into 1-inch balls.
Dip into egg whites, then into chopped pecans.
Place, pecan side up, 2 inches apart on ungreased baking sheets.
Make indentation in center of each ball with thumb or handle of wooden spoon.
Fill with 1/4 teaspoon jam.
Bake at 350°F for 10 to 12 minutes or until light golden brown.
Cool 1 minute on baking sheets.
Remove to cooling racks.
Serving size: Complete recipe
Calories 3133 Calories from Fat 1533
% Daily Value*
Total Fat 173 g265.7%
Saturated Fat 100.7 g503.7%
Trans Fat 0 g
Cholesterol 785.8 mg261.9%
Sodium 3166.8 mg132%
Total Carbohydrates 372 g124%
Dietary Fiber 1.4 g5.8%
Sugars 182 g
Protein 36 g71.2%
Vitamin A 94.3% Vitamin C 0.27%
Calcium 50.5% Iron 12.5%
*Based on a 2000 Calorie diet