Blarney Stone Cake With Frosting!

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 4 large eggs
• 1 cup sugar
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup boiling water
• 1 teaspoon vanilla
• 1 1/2 cups butter, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups salted peanuts, crushed

Recipe

• 1 for the cake:.
• 2 preheat oven to 350.
• 3 separate the eggs, reserving one of the yolks for the icing. beat remaining 3 egg yolks until light and thick (about 5 minutes).
• 4 gradually add the sugar.
• 5 sift togther the dry ingredients.
• 6 add the dry ingredients to egg/sugar mixture alternately with the hot water.
• 7 stir in the vanilla.
• 8 whip the egg whites until stiff peaks form.
• 9 gently incorporate 1/4 of the egg whites into the batter.
• 10 fold remaining egg whites into batter.
• 11 pour batter into 9x13 cake pan and bake 30 minutes or until cake springs back when touched.
• 12 for the frosting:.
• 13 cream together the butter and the egg yolk. sift the powdered sugar over the butter mixture and mix until smooth.
• 14 stir in the vanilla.
• 15 fold in 1/2 cup of the peanuts.
• 16 frost the cooled cake and sprinkle the remaining peanuts on top of the cake.
• 17 cut into squares (or i use a round biscuit cutter) and serve with coffee ice cream.