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Peanut Refrigerator Cake

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Submitted by ChefKittah

YIELD

1 cake

PREP

30 min

COOK

12 hrs

READY

12

Ingredients

1 453.6
POUND G BUTTER
softened
½ 118
CUP ML PEANUT BUTTER
1 453.6
POUND G POWDERED SUGAR
11 317.9
OUNCES ML/G SOCIAL TEA BISCUITS *
1 237
CUP ML COFFEE
brewed strong and chilled
¼ 59
CUP ML COCOA POWDER
½ 118
CUP ML PEANUTS
salted and chopped

Directions

In a bowl cream butter until light and fluffy.

Gradually stir in peanut butter, then gradually beat in confectioners’ sugar until mixture is soft and fluffy.

Dip biscuits quickly, one by one, into cold coffee and place 16 of them touching on a foil lined cookie sheet (4 lengthwise and 4 biscuits across)

Spread biscuits with ¼ of the peanut butter mixture, spreading mixture carefully into an even layer.

Sift over ¼ of the cocoa.

Repeat until you have 4 layers of biscuits.

Spread remaining peanut butter mixture over the top and sides of the cake; dust with remaining cocoa; sprinkle top and sides with chopped peanuts.

Refrigerate for 12 hours.

Slice thinly and serve while still cold.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 342g (12.1 oz)
Amount per Serving
Calories 1560 68% from fat
 % Daily Value *
Total Fat 118g 182%
Saturated Fat 63g 317%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 809mg 34%
Total Carbohydrate 42g 42%
Dietary Fiber 5g 21%
Sugars g
Protein 30g
Vitamin A 57% Vitamin C 0%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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