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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 39 |
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This is a very unique way to serve cake but is so delicious, people will welcome the change. The peanuts adds a wonderful texture to the tasty treat.Louise Kohr, Olympia, Washington Ingredients:
2 cups cake flour |
2-1/4 teaspoons baking powder |
3/4 teaspoon salt |
1 cup heavy whipping cream |
1-1/2 cups confectioners' sugar |
1/2 cup water |
1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract |
3 egg whites, stiffly beaten |
snow icing: |
2 cups confectioners' sugar |
3 tablespoons half-and-half cream |
dash salt |
2 teaspoons dry sherry, rum or cold coffee |
finely chopped peanuts |
Directions:
1. Combine flour, baking powder and salt; set aside. In a bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts; place on wire rack. Yield: 6-7 dozen.
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