Little Peanut Cakes
Comment on this recipe
Salty and sweet, nice combination. And oh, so easy.
1 box (14 ounces) white cake mix
3/4 cup butter, salted or unsalted
2 tablespoons light cream
1 pound powdered sugar
1 1/2 pounds salted peanuts, no shells
Bake the white cake as directed on the box, using a 9x13-inch pan. Cool on wire rack in pan.
When cool, cut the cake in small squares, approximately 1 1/2 inch square, each.
Beat together butter, light cream and sugar until smooth and fluffy.
Frost each square of cake on all sides and top, but not the bottom.
Crush peanuts. Roll each square in crushed, salted peanuts in flat bowl or plate, covering on frosted sides of cake square. Place on platter to set the coatings.
Kay B. Schriefer, Moline