Crushed Peanut Cake... 2 pics from 2006

Dylan on top of the log, Zack standing and Joey inside the log! This was taken in 2006. You guys have really grown!

2006 Joey left Dylan right outside The Tavern on Grand in St. Paul

This is my favorite peanut cake. The frosting is a caramel peanut frosting. My mother makes this cake in the fall when peanuts are plentiful in South Alabama.

For the cake use:
Duncan Hines Butter Cake mix prepare according to package directions and divide into 3- 9" cake pans. Bake as directed on package. I find 17 to 19 min to be average time needed.

Frosting

2 cups sugar
1 cup milk

1/2 cup unsalted butter...... no margarine
1 teaspoon vanilla flavoring
5 to 6 cups dry roasted peanuts unsalted and crushed or fresh roasted peanuts crushed

Mix and bake the prepared cake mix. Cool the layers on racks.

Roast fresh dry peanuts in 350 degree oven for 10 to 15 min. stirring occasionally. Do not add any oil or salt. Just peanuts.

If you use dry roasted peanuts from the grocer just crush them.

Crush the fresh roasted or dry roasted peanuts in a food processor or blender. Or you can put them in a ziploc plastic bag and roll them with a rolling pin. Crush them to a coarse consistency.

Cook the sugar, and milk over medium high to medium heat until it begins to thicken. Then add the butter let it come back to a boil and when thickened to the point it coats the back of your spoon remove from heat and add the vanilla and the crushed peanuts in three additions. You want enough peanuts in order for the frosting to be a consistency that it will spread between layers and on the top and sides of your cake. Let it stand for about an hour before you serve it. Cover only when completly cooled.

The last time Momma made this cake I measured the peanuts as we crushed them and we ended up crushing about 6 cups of nuts. This is another one of those family recipes that no one measured they just did it! I guess the measurements could vary depending on the consistency of the crushed nuts and the size of the nuts that you crush. The consistency of the crushed nuts should resemble graham cracker crumbs in butter.....like in a cheesecake crust.....So it all boils down to add the peanuts a little at a time and make the frosting thick enough that you can spread it on the cake and it stays there!