Blarney Stone Cake With Frosting!

Recipe by Gohogsgirl
READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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