BLARNEY STONES

Blarney Stones image

Number Of Ingredients 14

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 peanut

Steps:

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

Nutrition Facts : Nutritional Facts Serves