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Blarney Stones

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Submitted by headliner

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

4 4
LARGE LARGE EGGS
2 473
CUPS ML SUGAR
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML BUTTER
1 237
CUP ML MILK
hot
2 473
CUPS ML CAKE FLOUR
2 1E+1
TEASPOONS ML BAKING POWDER
icing
1 1
1 1
X X MILK *
1 1
X 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 13×9” 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 4×1” pieces.

Cover all sides with icing made of powdered sugar and milk to your desired consistency.

Roll in nuts of choice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 529 14% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 288mg 12%
Total Carbohydrate 35g 35%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 7% Vitamin C 0%
Calcium 10% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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