Email to Magnolia Lane      

St. Pats: Blarney Stones

Source of Recipe

by Millie, from Taste of Home/Bridget Jones


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.356

List of Ingredients

4 eggs
1 ¾ C sugar
1 tsp vanilla extract
1 2/4 C A/P flour
3 tsp baking powder
½ tsp salt
1 C milk
¼ C milk
¼ C butter {margarine} melted

FROSTING:
2# confectioners’ sugar {about 7 ½ C}
2/3 C milk
2 tsp vanilla extract
1/8 tsp salt
6 C finely chopped peanuts


Recipe

In a mixing bowl, beat the eggs, sugar & vanilla until thick & lemon~colored, about 4 min’s. Combine the flour, baking powder & salt; add to egg mix. Beat on low just til combined.

Add the milk & butter; mix well. Pour into a greased 13x” bake pan. Bake @ 350° for 30~35 min’s or til a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover & freeze overnight.

For frosting, in a mix bowl, combine confectioners’ sugar, milk, vanilla & salt; beat til smooth. Frost the top & sides of frozen cake squares; roll in peanuts. Place on wire racks to dry.

Yield: 2 dozen