2 eggs
1 c. sugar
1 c. cake flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 heaping tbsp. butter

Beat eggs with electric mixer until double in bulk. Gradually add the sugar, beating until it is used. Heat the milk and butter just to a boil. Measure sifted flour and baking powder and salt. Fold this into egg mixture. Then fold in hot milk and butter, a little at a time. Pour into 8 x 8 x 2 inch square pan greased on the bottom. Bake at 350 degrees for about 30 minutes.

This cake can be used as short cake with any fresh fruit as strawberries, raspberries or peaches. Add whipped cream on top. This cake can also be used to make peanut bars. Cut cake into 1 inch by 2 inch lengths. Then frost with powdered sugar frosting.

I use hot water, butter and vanilla added to the powdered sugar until good spreading consistency. Spread on bars, then roll in ground unsalted peanuts. If a larger cake is needed, I double the recipe and bake in a 9 x 13 inch pan.