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Blarney Stones

Blarney Stones

12 Hr(s)
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1 serving
Original recipe yields 1 serving
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoon s baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup melted butter or margarine
2 pounds confectioner's sugar (about 7-1/2 cups)
2/3 cup milk
2 teaspoon s vanilla extract
1/8 teaspoon s salt
6 cups finely chopped peanuts
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Let's Make It
In a mixing 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. Add the milk and butter; mix well. Pour into a greased 13x9x2-inch baking pan.
Bake at 350°F for 30 - 35 minutes or until a tooth pick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a mixing bowl, combine confectioner's sugar, milk, vanilla and salt; beat until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.
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