How To make Peanut Refrigerator Cake
1 lb Butter,soft
1/2 c Peanut butter
1 lb Confectioners' sugar
1 pk Social tea biscuits (11 oz)
1 c Coffee,cold,strong
1/4 c Cocoa
1/2 c Peanuts,salted,chopped
1. 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. 2. Dip biscuits quickly, one by one, into cold coffee
and place 16 of them, touching, on a foil-lined cookie sheet (4 biscuits lengthwise and 4 biscuits across). Spread biscuits with 1/4 of the peanut butter mixture, spreading mixture carefully into an even layer. Sift over 1/4 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. 3. Refrigerate for 12 hours. Slice thinly and serve
while still cold.
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INGREDIENTS: biscuits / cookies, unsalted butter, golden syrup (like Lyle's), dutch processed cocoa, thickened (or heavy) cream, salt, Maltesers and dark chocolate
Hey there and welcome. I'm Marie Roffey, the creator of Sugar Salt Magic, home baker and food photographer. I’m passionate about creating delicious comfort food and desserts from scratch - recipes so good you’ll want to share with family and friends. I want to give home cooks the confidence to get in the kitchen and create delicious recipes.
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Peanut Refrigerator Cake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Peanut Refrigerator Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Coffee,cold,strong
1 lb : Butter,soft
1 pk : Social Tea Biscuits (11 oz)
1/2 c : Peanut Butter
1/4 c : Cocoa
1/2 c : Peanuts,salted,chopped
Chocolate peanut butter Tandy cake recipe #dessert
Grease and flour a 10x 15 pan (I used 9x13 and it worked well)
Mix 4 eggs and 2 T. Oil
Mix 2 cups sugar, 2 cups flour, and 1 cup milk
Add 1 T. Vanilla extract
Bake at 350 degrees for 20-25 minutes. It will be spongy and dense.
Cool on counter for 10 minutes and then spread 1 cup of peanut butter on top. Cool in the fridge for 40 minutes
Melt 12 ounces chocolate with 1 T oil
Spread on top and cut small portions while the chocolate is still soft
Chill in fridge or freeze