Mocha Cakes

From Shirley Evans

2 eggs
1 c. sugar
2 tsp. butter
1/2 c. boiling milk
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
Cream Frosting (recipe below)
Ground peanuts

Grease and flour a 9 x 13 inch pan. Heat oven to 350 degrees.

Beat eggs until very light. Gradually add sugar to eggs, beating well. Melt butter in boiling milk. Beat milk mixture and vanilla into egg mixture.

Sift flour and baking powder together and beat into batter very quickly. Immediately pour into prepared pan.

Bake 25 to 35 minutes or until cake tests done. Cool uncovered overnight.

Cut cake into squares. Spread on all sides with Cream Frosting. Roll in ground peanuts.

Hint: If you grind a little of the cake (the trimmed edges) with the peanuts, it makes them less oily and they adhere to the frosting better.

Cream Frosting
1 lb. powdered sugar
3/4 c. butter, softened
4 Tbsp. cream
1 tsp. vanilla

Mix powdered sugar and butter. Stir in cream and vanilla; beat until smooth and of spreading consistency.