Little Peanut Cakes -- Quad-Cities Online Recipe Book
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Desserts:

Little Peanut Cakes

Comment on this recipe

Salty and sweet, nice combination. And oh, so easy.

Ingredients

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

Instructions

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



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
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