Blarney Stones

• 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 or 1/4 cup margarine, melted
• Frosting
• 2 lbs confectioners' sugar (7 1/2 cups)
• 2/3 cup milk
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 6 cups finely chopped peanuts

1. In a mixing bowl, beat the eggs, sugar and vanilla until thick and lemon colored, about 4 minutes.
2. Combine the flour, baking powder, and salt; add to egg mixture.
3. Beat on low speed just until combined.
4. Add the milk and butter; mix well.
5. Pour into a greased 13x9x2-inch baking pan.
6. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Cut into squares.
9. Cover and freeze overnight.
10. For a frosting, in a mixing bowl, combine confectioners' sugar, milk, vanilla, and salt; beat until smooth.
11. Frost the top and sides of frozen cake squares.
12. Roll in peanuts.
13. Place on wire racks to dry.

eggs, sugar, vanilla, allpurpose, baking powder, salt, milk, butter, frosting, sugar, milk, vanilla, salt, peanuts

Taken from www.food.com/recipe/blarney-stones-20704 (may not work)