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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 20 |
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A bakery favorite inspired us to create this recipe. Individual pieces of white cake are coated with a crunchy peanut coating. Ingredients:
1/2 cup butter, softened |
1-1/2 cups sugar |
4 egg whites |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1-1/3 cups buttermilk |
glaze: |
7-1/2 cups confectioners' sugar, divided |
1 cup milk, divided |
1 teaspoon vanilla extract, divided |
2 cans (12 ounces each) salted peanuts, chopped, divided |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl.
4. Cut cake into 20 bars. Coat the top and sides of each square with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely.
5. Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely. Yield: 20 bars.
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