Blarney Stones

Ingredients:

4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter or margarine, 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 nuts.

Directions:

In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking poder and salt: add to egg mixture. Beat on low speed just until combined.

Add the milk and butter; mix well. Pour into a greased 13-in.x9-in. x2-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 mixing bowl, combine confectioners' sugar, milk, vanilla and salt; beat until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to dru.
Yield: 2 doz.

Thanks to Loretta!