Blarney Stone Cake With Frosting!

Name: Blarney Stone Cake With Frosting!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 4 large eggs; 1 cup white 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

Submitted by Gohogsgirl

"From Camp Waldemar for Girls in Hunt, Tx - this cake has been served at the camp since the 1940s. - these are FANTASTIC with coffee ice cream!!!!"

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photo by Saturn

Ready In:: 50mins
Ingredients:: 11
Serves:: 12

ingredients

4 large eggs
1 cup white 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

directions

For the cake:.
Preheat oven to 350.
Separate the eggs, reserving one of the yolks for the icing. Beat remaining 3 egg yolks until light and thick (about 5 minutes).
Gradually add the sugar.
Sift togther the dry ingredients.
Add the dry ingredients to egg/sugar mixture alternately with the hot water.
Stir in the vanilla.
Whip the egg whites until stiff peaks form.
Gently incorporate 1/4 of the egg whites into the batter.
Fold remaining egg whites into batter.
Pour batter into 9x13 cake pan and bake 30 minutes or until cake springs back when touched.
For the Frosting:.
Cream together the butter and the egg yolk. Sift the powdered sugar over the butter mixture and mix until smooth.
Stir in the vanilla.
Fold in 1/2 cup of the peanuts.
Frost the cooled cake and sprinkle the remaining peanuts on top of the cake.
Cut into squares (or I use a round biscuit cutter) and serve with coffee ice cream.

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Reviews

Wow! Very unique - my favourite kind of recipe to try!! The cake is a typical sponge cake - nice & light & light-tasting. But, it's a fabulous base for the fantastic frosting!! I actually made as cupcakes (yield: 18 cupcakes) for a co-worker's birthday. I only had 3/4 cup of peanuts so I crushed them all & put them all in the frosting. Big hit at the office!!

Debbb
The cake is so... so... foofy! It is so light and fluffy! The icing is also perfect. Not too sweet and not bland. It also spreads really nicely. Even for a non-icing-spreader like me! I can't wait to share this with the neighbours! I have never really made a cake from scratch before. At least not a "real" cake like this one! I am so proud of me! And I have you to thank for it. Thank you!!

Saturn