Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| ¾ cup | Shortening |
| 2 \N | Whole eggs |
| 1 \N | Egg yolk |
| ¾ teaspoon | Baking powder |
| 2¼ cup | Ground Spanish peanuts (reserve 1/2 c.) |
| 1½ teaspoon | Baking soda |
| 1½ cup | Sour milk |
| 1½ teaspoon | Vanilla |
| 2¼ cup | Flour |
Cream shortening and sugar; add eggs. Mix thoroughly. Sift together flour, baking powder and baking soda. Add to creamed mixture, alternating with sour milk. Beat 3 minutes. Stir in vanilla and peanuts. Mix thoroughly.
Bake at 350 degrees for 50 to 60 minutes in prepared 9 x 13-inch pan.
Frost, then sprinkle with reserved peanuts.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 203 by "Diane Geary" <diane@...> on Nov 5, 1997