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Blarney Stones |
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Serves: 72
Print this Recipe
Louise Kohr, Olympia, Washington
2 cups cake flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup heavy cream
1-1/2 cups confectioners' sugar
1/2 cup water
1 teaspoon almond extract or 1 1/2 teaspoons vanilla extract
3 eggs whites, stiffly beaten
SNOW ICING:
2 cups confectioners' sugar
3 tablespoons light cream
Dash salt
2 teaspoons dry sherry, rum or cold coffee
Finely chopped peanuts
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 after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. x 2-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, 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 cake cubes into peanuts; place on a wire rack.
© Copyright Reiman Publications, 1993-1997
Blarney Stones comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!
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