- 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
- 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
- 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 piece 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.
Reviews for Crunchy Peanut Cake Bars
"I have been making these cake bars for years. I get requests every year. They can be messy. The trick is ti freeze the cut cake and only take out a few at a time before rolling them in to the peanuts. I also use chocolate cake and add alittle flour in the cake mixes to make a more solid cake"
"What a mess! IMO, this cake is too soft to work with; the bars began to break when I tried to ice them. I see that it was suggested to freeze the cake first---I had no room in the freezer to do this. I also think that the ratio of milk to powdered sugar is too thick; it didn't adhere well, and just tore the cake even more. I don't know how the recipe arrived at 20 bars; the best I could do was sixteen. I don't think I'm going to apply the second coat of icing and peanuts, as I'm afraid of tearing the cake bars even more. I may try this recipe one more time, but as a 9x13 cake, pouring the glaze over the top, then sprinkling on the peanuts."
"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."
"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."
"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."