Blarney Stones

Name: Blarney Stones
Ingredients: FOR THE CAKE:; 2 cups Sugar; 4 whole Eggs, Separated; 1 cup Boiling Water; 2 cups Flour; 3 teaspoons Baking Powder; 1 teaspoon Vanilla; _____; FOR THE GLAZE:; 2 pounds Powdered Sugar; 13 Tablespoons Water; 1 pound Peanuts, Chopped

12 ingredients

5 steps

Ingredients

FOR THE CAKE:
2 cups Sugar
4 whole Eggs, Separated
1 cup Boiling Water
2 cups Flour
3 teaspoons Baking Powder
1 teaspoon Vanilla
_____
FOR THE GLAZE:
2 pounds Powdered Sugar
13 Tablespoons Water
1 pound Peanuts, Chopped

Directions

1

Cream the sugar and egg yolks. Add boiling water to the sugar/yolk mixture; combine completely. Sift flour and baking powder, add to the batter. Beat egg whites until stiff. Fold egg whites and vanilla into the cake batter.
2

Grease a 9 x 13 inch baking pan, and a 9 x 9 inch baking pan. Divide batter between pans, putting more batter in the larger pan (about 1 inch deep in both pans). Bake at 350 degrees for 20 - 24 minutes, or until a toothpick comes out clean. Cool.
3

Combine powdered sugar and 10 tablespoons water. Add additional water until a thin glaze is formed (thinner than pancake syrup). Place glaze in in a shallow bowl. Put chopped peanuts in a different shallow bowl.
4

Cut the cooled cake into 2 x 3 inch rectangles. Dip each little cake into the glaze; allow excess to drain off, and then roll the cake in the chopped peanuts.
5

Place the cake on parchment paper or plastic wrap and allow to dry. Wonderful!