Blarney Stones

[rtebalt]

4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted
FROSTING:
2 pounds confectioners’ sugar (about 7-1/2 cups)
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts
Directions:
In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes.

Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.
Pour into a greased 13-in.

x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack. Cut into squares. Cover and freeze overnight.
For frosting, in a small mixing bowl, beat the confectioners’ sugar, milk, vanilla and salt until smooth.

Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

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