Ingredients: |
Ingredients: 3 eggs
1 1/2 c. sugar
2 c. flour, unsifted
2 tsp. baking powder
1/2 tsp. salt
1 c. cold water
4 c. powdered sugar
1 1/3 c. butter, softened
1 lb. peanuts, unsalted, roasted, finely ground
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Directions: |
Directions:Grease and flour a metal 13x9x2 cake pan.
In a small bowl, measure 1 1/2 c. sugar. Set aside.
In another small bowl, combine 2 c. flour, 2 tsp. baking powder and 1/2 tsp. salt. Set aside.
In a measure cup combine 1 c. cold water and 1 tsp. vanilla. Set aside.
In a large mixing bowl, beat 3 eggs with mixer on high for 5 minutes.
Preheat oven to 350º, with rack in middle of oven.
Change mixer to low and pour in water mixture all at once. Blend briefly, then gradually add 1 1/2 c. sugar and finally the 2 c. flour. Scraping bowl occasionally with rubber spatula.
Pour batter into prepared cake pan. Batter will be VERY thin with bubbles on top. DO NOT bounce pan or pop bubbles.
Bake a 350º for approximately 35 minutes. Top should spring back when lightly touched, and side will brown slightly and begin pulling away from the sides.
Cool on cake rake for 10 minutes, then remove pan in one piece and cool completely.
Cut cooled cake into 15-18 bars.
Cream 4 c. powdered sugar and 1 1/3 c. butter together to make frosting.
Holding each bar by the corners, ice all six sides of the bars with frosting and then roll bars on all sides in ground peanuts. Pat into places where sparsely covered.
Store bars uncovered at room temperature. |
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