Peanut Refrigerator Cake
Yield
1 cakePrep
30 minCook
12 hrsReady
12Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
softened |
|
| ½ | cup |
peanut butter
|
|
| 1 | pound |
powdered sugar
|
|
| 11 | ounces |
social tea biscuits
|
* |
| 1 | cup |
coffee
brewed strong and chilled |
|
| ¼ | cup |
cocoa powder
|
|
| ½ | cup |
peanuts
salted and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
softened |
|
| 118 | ml |
peanut butter
|
|
| 453.6 | g |
powdered sugar
|
|
| 317.9 | ml/g |
social tea biscuits
|
* |
| 237 | ml |
coffee
brewed strong and chilled |
|
| 59 | ml |
cocoa powder
|
|
| 118 | 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.
