Blarney Stones

Note: the prep time does not include the freezing time of 6 hours to overnight.

Preheat oven to 350 degrees. Grease and flour a 9 x 13 cake pan.

In a medium-sized bowl, combine the flour, baking powder and salt. In a separate larger mixing bowl, combine eggs, sugar, vanilla, and almond extract. Beat this with a mixer until it turns a lemony yellow color, usually 3-4 minutes. Slowly add the flour mixture to the egg mixture on low speed, just until combined. Add the vinegar to the milk. Add milk mixture and butter and beat on medium speed until combined.

Pour into the prepared pan and bake for 30-35 minutes (check at 30 minutes with a toothpick pressed into the center; if it comes out clean, it’s ready). Cool completely on a wire rack. When cooled, cut into 24 squares, but leave them in the pan! Cover with plastic wrap and foil; place in the freezer overnight, or for at least 6 hours. When the cake has frozen, make the frosting!

In a large mixing bowl, cream the butter. Slowly add the powdered sugar, alternating with the milk, until all is added. Mix until smooth. Add the vanilla and salt, mixing well.

Take each piece of cake and frost all sides (yes it’s messy, but worth it!). Place the peanuts in a flat plate/pie plate. Carefully roll each piece of frosted cake into the peanuts, pressing lightly. Just make sure all sides have peanuts. Place on wire racks or waxed paper to set.

These are also really cute made in mini muffin tins, as they actually look like little “stones.” Just watch the baking time and check with a toothpick when they look done.