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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salted Peanut Cake Recipe

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This recipe for Salted Peanut Cake is from The TMP Direct Family & Friends 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:  
2 CUPS SUGAR
2/3 CUP SHORTENING
2 EGGS, BEATEN
2 CUPS BUTTERMILK
2 TSP BAKING SODA
2 1/2 CUPS FLOUR
1 1/2 CUPS SALTED PEANUTS - CRUSHED
2 TSP VANILLA
7 MINUTE FROSTING
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Directions:
Directions:
CREAM SUGAR AND SHORTENING, ADD BEATEN EGGS. SIFT SODA AND FLOUR TOGETHER AND MIX ALTERNATELY WITH BUTTERMILK UNTIL COMBINED. STIR IN GROUND PEANUTS, RESERVING ABOUT 1/3 CUP TO PUT ON TOP OF FROSTED CAKE. ADD VANILLA TO BATTER LAST. GREASE AND FLOUR 9X13 PAN AND BAKE AT 350 FOR 30-35 MIN. YOU CAN FROST WITH ANY FROSTING YOU LIKE, BUT 7 MINUTE FROSTING IS REALLY GREAT ON THIS CAKE.
7 MINUTE FROSTING
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

 

 

 

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