Ingredients
1/2 cup butter, softened1-1/2 cups sugar4 egg whites2 teaspoons vanilla extract2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1-1/3 cups buttermilkGLAZE:7-1/2 cups confectioners’ sugar, divided1 cup milk, divided1 teaspoon vanilla extract, divided2 cans (12 ounces each) salted peanuts, chopped, divided
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For glaze, in a shallow bowl, mix 3-3/4 cups confectioners’ sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl.
Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely.
Make a second batch of glaze with the remaining confectioners’ sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely.
