Ingredients
1/2 cup shortening1 cup sugar1 egg1-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 cup buttermilk1 pound salted peanuts, groundFROSTING:1/2 cup all-purpose flour1 cup milk1 cup butter, softened1 cup confectioners’ sugar1 teaspoon vanilla extract
Preparation
In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with buttermilk. Set aside 3/4 cup peanuts for topping. Stir remaining peanuts into batter. Spread into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Meanwhile, for the frosting, combine the flour and the milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely. In a bowl, cream the butter and confectioners’ sugar until fluffy. Add the cooled flour mixture and the vanilla; beat until fluffy, about 4 minutes. Spread over the cake; sprinkle with the reserved peanuts.
