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Blarney Stones Dessert Recipe

This is a very unique way to serve cake but is so delicious, people will welcome the change. The peanuts adds a wonderful texture to the tasty treat.—Louise Kohr, Olympia, Washington

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Blarney Stones Dessert Recipe

Prep: 30 min. Bake: 25 min. + cooling

Yield: 39 Servings

30 25 55

Ingredients

2 cups cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy whipping cream
1-1/2 cups confectioners' sugar
1/2 cup water
1 teaspoon almond extract or 1-1/2 teaspoons vanilla extract
3 egg whites, stiffly beaten
SNOW ICING:
2 cups confectioners' sugar
3 tablespoons half-and-half cream
Dash salt
2 teaspoons dry sherry, rum or cold coffee
Finely chopped peanuts

Directions

Combine flour, baking powder and salt; set aside. In a 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 after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half 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 cake cubes into peanuts; place on wire rack. Yield: 6-7 dozen.

Originally published as Blarney Stones Dessert in Reminisce March/April 1994, p49

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(1-1) of 1 reviews

Reviewed on Mar. 01, 2010 by tolomcg58

This is a messy recipe to make but so worth it when they are done. My mom used to make these when we were kids. At a family reunion a few years ago my dad's cousin made and brought these. They were gone in a flash; they brought back great memories. My mom used to tint the frosting green. My sister and I made them a couple of years ago for St. Patrick's Day; my brother eagerly accepted the leftovers. YUMMMMMMM