4    Egg whites
1    Box (16-ounce) golden pound
Cake mix
2/3 c  Water
1 c  Peanut butter
1/2 c  Powdered sugar
1    Bag (11.5-ounce) Hershey
Milk-chocolate chips

Preheat the oven to 325 degrees F. Beat the egg whites until fluffy.
Blend the egg whites with the cake mix and water. Pour
tablespoon-size dollops of batter into each cup of a well-greased
muffin tin. Bake for 10 minutes, or until a toothpick stuck in center
of cake comes out clean. Make five batches. Clean muffin tin for
later use. Do not grease. Combine the peanut butter and sugar. While
the pound-cake rounds cool, heat the chocolate chips in a double
boiler over low heat, stirring often. You can also melt them in a
e oven set on high for 2 minutes, stirring once halfway
through the heating time. When the chocolate is soft, line the bottom
half of each muffin-tin cup with shortening; then use a spoon to
spread a thin layer of chocolate in each cup. With your fingers,
spread a thin layer of peanut butter over the chocolate. Place a cake
round on the peanut-butter layer. Spread a layer of choloate over the
top of each cake, spreading to the sides to cover the entire surface.
Cool in the refrigerator for 10 minutes and turn out of the tin.