Peanut Cake Squares

Peanut Cake Squares Makes 2 dozen 4 Nellie’s Free Range Eggs 1-3/4 cups sugar 1 teaspoon vanilla extract 1-3/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup butter, melted FROSTING: 7-1/2 cups confectioners' sugar 2/3 cup milk 2 teaspoons vanilla extract 1/8 teaspoon salt 6 cups finely chopped peanuts In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight. For frosting, in a small bowl, beat the confectioners' sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set.