• 3 cups chopped roasted peanuts (meal-like consistency)
• 2 tbl. all-purpose flour
• 2 tsp. baking powder
• 6 eggs, separated
• 1 1/2 cups granulated sugar, divided
• 1 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1 1/2 cups confectioner's sugar
• 1 pint whipping cream
• 1/2 cup grated sweet chocolate
• peanut halves for garnish

2. Combine egg yolks and 1 cup granulated sugar; beat until thick and light colored. Add vanilla. Stir into peanut mixture. Combine egg whites and salt; beat until stiff, but not dry. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Gently fold egg whites into peanut mixture. Pour into pans. Bake at 325° for 30 minutes. Cool 15 minutes. Loosen and turn onto wire racks.

3. Combine confectioners sugar and whipping cream, beat until soft peaks form. Chill. Spread on each cake layer and sprinkle with chocolate. Stack the layers. Garnish the top with the peanut halves.