Peanut Brittle Torte


  • 1  (10.75-oz.) frozen pound cake, thawed
  • 3  cups powdered sugar
  • 6  tablespoons margarine or butter, softened
  • 1/4  to 1/3 cup whipping cream
  • 1 cup finely crushed peanut brittle


1 _ Cut cake horizontally into 3 layers. In large bowl, combine powdered sugar, margarine and whipping cream; beat until smooth, adding enough whipping cream for desired spreading consistency.

2 _ Reserve 2 tablespoons of the peanut brittle. Stir remaining peanut brittle into frosting mixture.

3 _ Place bottom cake layer on serving plate; spread with 1/3 cup frosting. Top with second cake layer; spread with 1/3 cup frosting. Cover with third cake layer. Spread top and sides with remaining frosting. Sprinkle with reserved 2 tablespoons peanut brittle. Refrigerate at least 2 hours before slicing.