Peanut Brittle Cake Recipe
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.
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.
Chef
