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Ingredients
| eggs: 4 (large) |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/4 tsp |
| water: 1/2 cup (boiling) |
| vanilla extract: 1 tsp |
| salted butter: 1 1/2 cups (softened) |
| powdered sugar (unsifted): 2 1/2 cups |
| vanilla extract: 1 tsp |
| dry-roasted salted peanuts: 1 1/2 cups (crushed) |
Blarney Stone Cake With Frosting!
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- For the cake:.
- Preheat oven to 350.
- Separate the eggs, reserving one of the yolks for the icing. Beat remaining 3 egg yolks until light and thick (about 5 minutes).
- Gradually add the sugar.
- Sift togther the dry ingredients.
- Add the dry ingredients to egg/sugar mixture alternately with the hot water.
- Stir in the vanilla.
- Whip the egg whites until stiff peaks form.
- Gently incorporate 1/4 of the egg whites into the batter.
- Fold remaining egg whites into batter.
- Pour batter into 9x13 cake pan and bake 30 minutes or until cake springs back when touched.
- For the Frosting:.
- Cream together the butter and the egg yolk. Sift the powdered sugar over the butter mixture and mix until smooth.
- Stir in the vanilla.
- Fold in 1/2 cup of the peanuts.
- Frost the cooled cake and sprinkle the remaining peanuts on top of the cake.
- Cut into squares (or I use a round biscuit cutter) and serve with coffee ice cream.