Blarney Stones
Published: Friday, March 15, 2019
4 eggs
1¾ c. sugar
1 tsp. vanilla extract
1¾ c. all-purpose flour
3 tsp. baking powder
½ tsp. salt
1 c. milk
¼ c. butter, melted
Frosting:
2 lbs. confectioners' sugar
2/3 c. milk
2 tsp. vanilla extract
1/8 tsp. salt
6 c. 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" baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near 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 top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. —2 dozen.
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