TEXAS PEANUTS 'N' CARAMEL CAKE
Makes 8 servings
Cake:
1 1/2cups plus 2/3 cup sugar divided
2/3 cup boiling water
1/2 cup vegetable shortening
1 teaspoon vanilla extract
2 eggs
2 1/2cups all-purpose or cake flour
1 tablespoon baking powder
3/4 cup cold water
3/4 cup dry-roasted unsalted peanuts, finely chopped
Filling and Frosting:
1/2 cup reduced-fat unsalted peanut butter
1/2 cup currant jelly
1 container (12 ounces) low- calorie frozen whipped topping, thawed
1/2 cup dry-roasted unsalted peanuts, coarsely chopped
In large saucepan over medium heat, melt 2/3 cup sugar, stirring
occasionally, until deep golden brown. Remove from heat and add boiling
water. Return to heat; stir constantly until sugar is dissolved. Continue to
cook until reduced and syrup measures 1/2 cup. Remove from heat and cool.
In large mixing bowl, beat together shortening and remaining 1 1/2 cups
sugar until light and fluffy. Beat in vanilla, then eggs, 1 at a time. Stir
flour and baking powder into creamed mixture alternately with cold water.
Add sugar syrup and beat 4 minutes. Stir in finely chopped peanuts.
Divide mixture into two greased and floured 9-inch round baking pans. Bake
in preheated 350°F oven 25 to 30 minutes or until wooden pick inserted in
center of cake comes out clean. Cool 5 to 10 minutes in pans; remove from
pans and cool completely on wire rack.
To assemble cake, spread peanut butter over top of 1 layer, then spread
jelly over peanut butter. Place second cake layer on top and frost sides and
top of cake with whipped topping. Sprinkle coarsely chopped peanuts on top.
Refrigerate until ready to serve.
Favorite recipe from Texas Peanut Producers Board
FBNR Texas Barbecue 2003
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