Blarney Stones

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 21

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine flour, baking powder and salt; set aside.
  • In a mixing bowl, whip cream until soft peaks form; gradually fold in sugar.
  • Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together each after addition and just until combined.
  • Fold in egg whites.
  • Spread into a greased and waxed paper lined 13x 9 inch baking dish.
  • Bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned.
  • Cool on rack for 10 mins, then remove from pan and cool completely.
  • With fork, break cake into 1-1/4" pieces; set aside.
  • For ICING, mix sugar, cream, salt and sherry until smooth. If icing is too thin, add additional sugar, if it's too thick stir in more cream.
  • To Frost.
  • Spear each cake cube with a fork, hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl.
  • Dip frosted cubes into chopped peanuts. Place on a wire rack to set.
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