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Blarney Stones Dessert

 Blarney Stones Dessert
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
39 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 3 egg whites, stiffly beaten
  • 2 cups confectioners' sugar
  • 3 tablespoons half-and-half cream
  • Dash salt
  • 2 teaspoons dry sherry, rum or cold coffee
  • Finely chopped peanuts


  • 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

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Blarney Stones Dessert (continued)

Directions (continued)

  • 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.