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