- 4 eggs
- 1-3/4 cups sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup butter, melted
- 7-1/2 cups confectioners' sugar
- 2/3 cup milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 6 cups finely chopped peanuts
- In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.
- 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. Cut into squares. Cover and freeze overnight.
- For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.
Reviews for Peanut Cake Squares
"Grew up with these as a bake sale staple in my Dad's home town in MO. Today is his 81st BD, and I thought it would be fun to surprise him with a batch of these.Followed the directions exactly and the end result was perfection! It makes sense to freeze the cake overnight as it is much easier to work with and the icing and peanuts adhere much better.Definitely a keeper, and something to be passed down."
"I had made theses several years ago for st Patricks day and they were good. I wasn't 100% thrilled with the frosting and will try the suggestions to add some softened butter. To itsnotdew. Cakes usually fall in the center due to insufficient mixing of batter. It's happened to me also. I remember one time after mixing pouring the batter in the pan and you could tell it was not fully mixed and it fell in the center. Try mixing thoroughly good luck !"
"I have made these for the last 2 years. The cakes fell in the center last year. My oven was bad, temperture all messed up, so I figured that was why. I forgot to make a note of it on the recipe. Today, I made 2 more cakes, & the center fell on both of them. And I have a brand new stove, so it can't be that. I am so surprised no one else has said theirs fell too. The cake is really good, so I gave it 3 stars, but I sure don't like flat cakes in the whole center. Not even enough cake around the edges to cut out pieces. I will still frost & nut the cake, but the pieces will only be half as high. The recipe calls for 3 teas of baking powder,could that be too much? Does anyone know why cakes fall?"
"I liked the taste a lot, but they were a little difficult to put together. I think the frosting needs to be a little thinner to adhere to the frozen cakes. Will definitely make these again, though"
"This exact recipe from the same person Bridget Jones Diary is also on AllRecipes.com, if your on two sites with great reviews then it really must be good. I'm definitely going to make these in March for my work. Thanks! =o)"
"My family just loves these, my mother in law called them blarney stones. I would definitely make again!"
"I made these for a family gathering and they were devoured! I had to give the recipe out to several people!"
"I tried to give these 5 stars, but the program only registed 4. If you like salted nut rolls (the candy bar), you will love these. I found this recipe (called Blarney Stones then) in 2002 and have made them every year since.They are a little putsy to make (The prep time listed on the recipe is highly misleading. Plan on that 30 min PLUS the frosting and rolling time. I would say at least 60 min all tolled - and that is probably very optomistic.) They are worth it for St. Pat's Day, though. They are the most anxiously awaited treat at our annual bash and the first to go! I agree on the frosting comment. I actually added 1/2 cup of softened butter to the existing recipe and that worked great. Three tips - first, for the nuts, I use the Fisher Nut Topping from the ice cream section of the grocery store. They are quick, easy and delicious. Secondly, be sure you cut the cake into small squares (1-1 1/2 in tops!). These things get huge once frosted and rolled and they are rich. Finally, they are SO much easier to ice when they are frozen. I skipped this stage once to try to save some time - BAD idea! They were a mess to work with."