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  • 3 cup sifted enriched flour
  • 1/2 cup cocoa
  • 1 teaspoon  salt
  • 3/4 teaspoon  baking soda
  • 2 packages dry or compressed yeast
  • 1/4 cup hot water
  • 1 cup milk
  • 1 cup butter or margarine
  • 1-1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup chopped roasted peanuts


Sift together flour, cocoa, salt and soda. Soften yeast in water, scald milk and pour over shortening and sugar in large bowl. Stir to dissolve. Add about half the flour mixture and beat well. Stir in vanilla, eggs and softening yeast. Add remaining flour mixture and beat until smooth and glossy. Stir in roasted peanuts. Cover and let rise in warm place until doubled in bulk, about 1-1/2 hours. Batter should be bubbly. Stir down. Grease well with solid shortening one 3-quart or 1-1/2 quart Bundt pans or two tube molds. If desired, decorate bottoms of molds with peanut halves and candied cherries. Spoon in batter. Let rise again until doubled about 45 minutes. Bake in moderate oven (350 degrees F.) 40 to 45 minutes, or until cake tester inserted in center comes out clean. Let cool 10 minutes in molds, then turn out and cool. Drizzle with confectioners sugar frosting. Makes one large or two small cakes, serving 15 to 20.

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