Here's my all-time favorite Peanut Squares Recipe.
I remember 40 years ago, eating these - white cake squares with fluffy white frosting and rolled in nuts.
EASY WHITE CAKE RECIPE
2-3/4 cups cake flour
4 tsp baking powder
3/4 tsp salt
4 egg whites
1-1/2 cups powdered sugar, sifted
3/4 cup butter, softened
1-1/2 cups milk
2 tsp pure vanilla extract
PREHEAT oven to 350 degrees. Butter 9x13 inch pan and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Measure sifted flour, baking powder, and salt and sift together three times. IMPORTANT to follow these steps.
Cream butter and add remaining 1 cup sugar; creaming together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings and set aside.
In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks and beat thoroughly into the cake batter. Spread evenly into prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of
the cake comes out clean. Transfer to a rack and cool for 5 minutes,
then run a knife around the sides of the cakes, unmold them and peel off
the paper liners.
Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
Cut into approximately 24 squares. Here's frosting for the peanut squares recipe.
4-1/2 cups homemade powdered sugar
1/8 teaspoon salt
1 tsp homemade pure vanilla extract
scant 1/2 cup milk
1 (16 ounce) jar lightly salted dry-roasted peanuts, finely chopped
In a medium bowl, combine sugar and salt. Add vanilla and enough milk to make a thin frosting. Frost top and sides of squares and immediately roll in peanuts. Place on wire racks to harden.