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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Being a Southern girl in a peanut-growing state, I kinda had to share this recipe. Ingredients:
1/2 cup shortening |
1 cup sugar |
1 egg |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 cup buttermilk |
1 lb salted peanuts, ground |
1/2 cup all-purpose flour |
1 cup milk |
1 cup butter, softened |
1 cup confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with buttermilk. Set aside 3/4 cup peanuts for topping. Stir remaining peanuts into batter. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. Meanwhile, for the frosting, combine the flour and the milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely. In a bowl, cream the butter and confectioners' sugar until fluffy. Add the cooled flour mixture and the vanilla; beat until fluffy, about 4 minutes. Spread over the cake; sprinkle with the reserved peanuts.
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