|Pound cake mix||34 Ounce|
|Water||1 Cup (16 tbs)|
|Confectioners sugar||4 Cup (64 tbs)|
|Softened butter/Margarine||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Finely crushed peanut brittle||1 Cup (16 tbs)|
Grease and flour an 8-cup ring mold.
Prepare 2 (17-oz.) pkgs. pound cake mix according to label directions, using 4 eggs and 1 cup water.
Bake in prepared ring mold 1 to 1 1/4 hours at 325Â°, until a cake tester inserted in center comes out clean.
Cool in pan 5 minutes.
Remove from pan and cool completely on wire rack.
Cut in half crosswise.Make filling by blending 4 cups sifted confectioners sugar into 1/2 cup softened butter or margarine, alternating with 1/2 cup heavy cream.
Beat until smooth.
Fold in 1 cup finely crushed peanut brittle.
Place bottom section of pound cake on serving plate.
Spread with 1/2 cup frosting.
Set top section in place and swirl top and sides of cake with remaining frosting.
Decorate edge of cake with a wreath of holly leaves and berries made from angelica and cinnamon hots, or use real holly.
Angelica is candied rhubarb from France.
Substitute green candied citron if you can't find it.
Alternately, bake the cake in a 10-inch bundt pan which gives the sides a most decorative effect.
Split the cake into 4 layers.
Divide frosting in three parts to sandwich layers together.
Sprinkle with sifted confectioners sugar before serving.
Decorate as directed.