Peanut Brittle Cake
|Frozen pound cake||12 Ounce (1 Piece, Ready To Serve)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Peanut brittle||1 1⁄2 Ounce, ground|
|Strawberry preserves/Raspberry preserves||2 Tablespoon|
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.
Serving size: Complete recipe
Calories 2139 Calories from Fat 1231
% Daily Value*
Total Fat 142 g218.4%
Saturated Fat 79.3 g396.4%
Trans Fat 2 g
Cholesterol 468.8 mg156.3%
Sodium 1168.7 mg48.7%
Total Carbohydrates 219 g73.1%
Dietary Fiber 0 g
Sugars 132.9 g
Protein 22 g43.3%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 47.6% Iron 22.6%
*Based on a 2000 Calorie diet