Blarney Stones

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 2 cups cake flour
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup heavy cream
• 1 1/2 cups powdered sugar
• 1/2 cup water
• 1 teaspoon almond extract or 1 1/2 teaspoons vanilla
• 3 egg whites, stiffly beaten
• 2 cups powdered sugar
• 3 tablespoons light cream
• 1 dash salt
• 2 teaspoons dry sherry or 2 teaspoons rum or 2 teaspoons cold coffee
• 1 cup peanuts, finely chopped (possibly more)

Recipe

• 1 combine flour, baking powder and salt; set aside.
• 2 in a mixing bowl, whip cream until soft peaks form; gradually fold in sugar.
• 3 combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together each after addition and just until combined.
• 4 fold in egg whites.
• 5 spread into a greased and waxed paper lined 13x 9 inch baking dish.
• 6 bake at 350 degrees for 25-30 minutes until cake tests done and is very lightly browned.
• 7 cool on rack for 10 mins, then remove from pan and cool completely.
• 8 with fork, break cake into 1-1/4" pieces; set aside.
• 9 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.
• 10 to frost.
• 11 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.
• 12 dip frosted cubes into chopped peanuts. place on a wire rack to set.