Peanut Brittle Cake Recipe

Summary

CuisineCourse
MethodDish
Interest Group

Ingredients

 1 10 3/4- to 12-ounce frozen ready-to-serve pound cake
 1 cup heavy or whipping cream
 1 1/2 ounces peanut brittle, ground
 2 tablespoons raspberry or strawberry preserves

Directions

1. With knife, slice frozen pound cake horizontally into 3 layers.
2. In small bowl, with mixer at medium speed, beat cream until soft peaks form. Set aside 1 tablespoon ground peanut brittle; fold remaining peanut brittle into whipped cream.
3. To assemble cake, place 1 cake layer on serving plate; spread with 1 tablespoon preserves, then with 1/2 cup whipped-cream mixture. Repeat layering, ending with cake. Cover sides and top of cake with remaining whipped-cream mixture. Sprinkle reserved peanut brittle over top. Refrigerate.
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