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Peanut Squares

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Peanut Squares
  • Prep 15 min
  • Total 2 hr 30 min
  • Servings 24
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These cake squares are light, fluffy and topped with a chopped peanut frosted coating that makes them irresistible.
By Annalise Sandberg
Updated Nov 14, 2016

Ingredients

Cake

  • 4 eggs
  • 2 cups granulated sugar
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla

Topping

  • 3 cups powdered sugar
  • 1/2 cup butter, softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 6 cups lightly salted peanuts, chopped
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
  • 2
    In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
  • 3
    In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
  • 4
    Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
  • 5
    Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
  • 6
    Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
  • 7
    Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, let eggs come to room temperature 30 minutes before beating.
  • tip 2
    Use food processor to easily chop peanuts.
  • tip 3
    If you’re having trouble slicing cake cleanly, refrigerate 30 minutes to 1 hour first.

Nutrition

470 Calories, 25g Total Fat, 11g Protein, 48g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
250mg
10%
Potassium
280mg
8%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
13%
Sugars
34g
Protein
11g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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