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Peanut Cake Bars Recipe

Peanut Cake Bars Recipe photo by Taste of Home

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A bakery favorite inspired us to create this recipe. Individual pieces of white cake are coated with a crunchy peanut coating.—Taste of Home Test Kitchen

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Peanut Cake Bars Recipe

Prep: 1-3/4 hours Bake: 30 min. + standing

Yield: 20 Servings

105 30 135

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
GLAZE:
7-1/2 cups confectioners' sugar, divided
1 cup milk, divided
1 teaspoon vanilla extract, divided
2 cans (12 ounces each) salted peanuts, chopped, divided

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl.
Cut cake into 20 bars. Coat the top and sides of each square with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely.
Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely. Yield: 20 bars.

Nutritional Facts 1 piece equals 562 calories, 24 g fat (6 g saturated fat), 14 mg cholesterol, 299 mg sodium, 79 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Peanut Cake Bars in Taste of Home Christmas Annual Annual 2009, p167

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Reviews for Peanut Cake Bars

Peanut Cake Bars

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Reviewed on Oct. 22, 2011 by broetchen

When I was a young lad, the bakery made these with a sponge cake recipe. I'm 70 and still love them whether a sponge cake or white cake like your recipe. Will try the jarred peanut idea. Hmm. Sounds great.

Reviewed on Oct. 18, 2011 by anndi2009

I have been making these since I was a little girl and could hold a knife to help my grandmother frost them and roll them in the peanuts. They were always a special treat at the holidays.

Reviewed on Oct. 16, 2011 by dermoof

My Grandmother made thses for my "wedding cake" over 30 years ago. She stacked them up in a pyramid. We didn't have to do any cake cutting and everyone loved them.

Reviewed on Oct. 15, 2011 by nogluten

I use this in my bakery but I make a gluten free cake, cut into 1 inch cubes and drizzle the finished product in a milk chocolate drizzle calling them chocolate peanut cubes!!! Works great with regular cake cubes too!

Reviewed on Oct. 15, 2011 by betedwards

My Mom made these bars when she was growing up. Back then they didn't have the stores and bakeries like now. This was there special treet at holidays. When she made them for us as kids. she made the cake and got blanched peanuts from the nut shop and thenwe ground them in one of those old grinders you see as antiques now. We use evaporated milk and powdered sugar for the frosting. Here's a tip she did when making the bars...freeze the cake before you frost. Do it in strips soo it stays frozen and this keeps the cake from crumbling. Today I use jared peanuts if I can't find them in bulk. Enjoy!

Reviewed on Oct. 14, 2011 by birchsmom

this looks like the Blarney Stone recipe that was shared through Taste of Home cookbook several years back.

Reviewed on Oct. 14, 2011 by lovley lin

We used to make these by the dozens for church bake sales as a kid. We had an assembly line around the kitchen table. Mom called them Mocha Cakes. Seems like an odd name.

Reviewed on Oct. 14, 2011 by sallylightfoot

y mother made this cake using a hot milk sponge recipe. Many childhood memories of helping put the peanuts on. Claudia

Reviewed on Oct. 14, 2011 by Suelon

My mom would make these every St Pats' Day and they were called Blarney Stones; I use a white pound cake rather than a cake mix as I like it with a bit more substance.