Chocolate-Peanut Butter Refrigerator Cake |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 12 |
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I haven't made this yet but it looks so easy I plan to soon. Requires chilling time (included in prep time) so plan ahead. From Woman's Day May 2004. Ingredients:
2 1/2 cups heavy cream |
10 ounces peanut butter chips |
18 chocolate graham crackers |
Directions:
1. Heat 2/3 cup cream in a large microwave safe bowl until steaming. (Time will vary depending on wattage of oven.) Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes.
2. Beat mixture in step one with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching on a serving plate. Spread evenly with 1/2 cup cream mixture. Repeat for 4 more layers; add 1 more layer of crackers. Chill 1 hour. Chill remaining cream.
3. Spread top and sides of cake with remaining cream. Chill 4 hours or up to 2 days.
4. Decorate with peanut butter chips, if desired. Slice with serrated knife using a sawing motion.
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