Blarney Stones
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | tablespoons |
butter
|
|
| 1 | cup |
milk
hot |
|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| icing | |||
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
peanuts
or pecans, chopped fine or ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
|
|
| 237 | ml |
milk
hot |
|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| icing | |||
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
milk
|
*
|
| 1 | x |
peanuts
or pecans, chopped fine or ground |
*
|
Directions
Melt butter in hot milk.
Beat the eggs with a rotary beater until light; beat in sugar, salt, vanilla and butter mixture.
Sift flour and baking powder together; beat in quickly.
Pour into a greased 13x9" pan. Pound the pan several times to remove any air bubbles.
Bake for 25 to 35 minutes at 350℉ (180℃).
Cool the cake and cut in 4x1" pieces.
Cover all sides with icing made of powdered sugar and milk to your desired consistency.
Roll in nuts of choice.
