The Farmer's Exchange Online Home
Friday, May 17, 2019
Michiana's Popular Farm Paper Since 1926
Click here to subscribe today

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.

Return to Top of Page