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    Blarney Stones

    Source of Recipe


    List of Ingredients

    Blarney Stones

    4 large eggs
    1 3/4 cups sugar
    1 teaspoon vanilla extract
    1 3/4 cups flour
    3 teaspoons baking powder
    1/2 teaspoon salt
    1 cup milk
    1/4 cup butter -- melted
    7 1/2 cups confectioner's sugar -- (2
    2/3 cup milk
    2 teaspoons vanilla extract
    1/8 teaspoon salt
    6 cups finely chopped peanuts


    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 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 mixing bowl, combine confectioners'
    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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