Yield: 24 (2-inch) squares
4 eggs, separated

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons water

1 dash salt

3/4 cup (1 1/2 sticks) butter, softened

2 1/2 cups powdered sugar

1/2 pound dry-roasted peanuts



1. Preheat oven to 350 degrees. Beat egg whites until stiff; set aside. In a large bowl, beat sugar and egg yolks until well-mixed. Beat in flour, baking powder, water and salt. Fold in egg whites.

2. Scrape batter into an ungreased 9-by-13-by-2-inch pan. Bake for 20 minutes or until the center springs back when touched lightly. Let cool. Cut into 2-inch squares.

3. In a large bowl, combine butter and sugar. Mix thoroughly. If mixture is too stiff, add up to 1 tablespoon water to make frosting easier to spread.

4. Finely grind peanuts in blender or food processor. Transfer peanuts to a bowl.

5. Cover each cake square with icing. Place each iced square in the ground peanuts; cover with nuts.

Note: The squares freeze well. Thaw at room temperature.

Per square: 218 calories; 11g fat (45 percent calories from fat); 4.5g saturated fat; 51mg cholesterol; 3.5g protein;

27g carbohydrate; 20g sugar; 1g fiber; 112mg sodium; 21mg calcium; 80mg potassium.