Real Recipes From Real Home Cooks ®

little peanut cakes!

★★★★★ 2
a recipe by
Colleen Sowa
La Crosse, WI

I used Gail Herbest's recipe for Super Moist White Cake for the cake in this recipe.... it came out so so good! You can bake this in a rectangle cake pan, or in a special brownie pan that makes intividual brownies. This is a very easy recipe, and it looks like you slaved! I have made several variations... all were great! Play with your food! ***** I didn't include a bake time as this is what to do with the cake when it is baked and cooled and you can use any recipe!

★★★★★ 2
serves 12-20 (depending on size)
prep time 20 Min
method Bake

Ingredients For little peanut cakes!

  • 3 c
    favorite frosting in vanilla or chocolate or peanut butter (easily spreadable consistancy)
  • 2 c
    peanuts (chopped small)
  • caramel topping (optional)
  • frosting, jam, caramel and marshmallow fluff

How To Make little peanut cakes!

  • 1 Go to Gail's recipe, and follow the directions. Or use any white cake mix (can use yellow or chocolate too). Bake in 9x13 pan according to recipe or box directions.
  • 2
    When cake is done and cooled totally, cut into squares or rectangles.
  • 3
    Frost each little cake all the way around on all sides.
  • 4
    Cover with chopped nuts by setting cake in bowl of chopped nuts and gently pressing down to adhere the nuts. (Sometimes I use coconut instead of coating with peanuts!) When all sides are covered in nuts, set aside or store in a airtight container until ready to serve.
  • 5
    *** Sometimes I cut the cake into layers and put frosting and filling between the layers, then frost, and coat with nuts or coconut.

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