Ingredients
| 4 | eggs |
| 1 3/4 | cups sugar |
| 3 | teaspoons vanilla, divided |
| 1 3/4 | cups flour |
| 3 | teaspoons baking powder |
| 2/3 | teaspoon salt, divided |
| 1 1/3 | cups milk, divided |
| 1/4 | cup butter, melted |
| 2 | pounds powder sugar |
| 6 | cups peanuts, chopped |
Instructions
In a mixing bowl, beat eggs, sugar and 1 teaspoon vanilla until thick and lemon colored. Combine flour, baking powder and ½ teaspoon salt. Add to egg mixture. Beat on low until combined. Add 1 cup milk and butter, mix well. Pour into a greased 9x13-inch pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick comes out clean from the center. Cool on a wire rack then cut into squares. Cover and freeze overnight. Make frosting by combining powder sugar, 2/3 cup milk, 2 teaspoons vanilla and 1/8 teaspoon salt. Frost top and sides of frozen cake, then roll into chopped peanuts. Place on wire rack to dry. Store in airtight container.
