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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peanut Cakes Recipe

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This recipe for Peanut Cakes is from The Mowry/Ritchie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18.25 ounce) package white cake mix
4 1/2 cups confectioners' sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
7 tablespoons milk
1 (16 ounce) jar lightly salted dry-roasted peanuts, finely chopped
Directions:
Directions:
1. Mix and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool. Cut into 24 squares; set aside.
2. In a medium bowl, combine sugar and salt. Add vanilla and enough milk to make a thin frosting. Frost top and sides of squares and immediately roll in peanuts. Place on wire racks to harden.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Joe mentioned these peanut squares in a historic presentation at the Plymouth County Museum. He first ate them when he was courting Wilma and described them as having frosting on all sides.

 

 

 

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