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Peanut Brittle Cake

Western.Chefs's picture
Ingredients
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Interest: 
Quick

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Peanut Brittle Cake Recipe