1 cup ground peanut brittle
1 cup heavy cream
1/4 cup powdered sugar
PREHEAT oven to 375 degrees. Grease and flour two 8 inch cake pans.
Cream butter and white sugar together for 5 minutes. Add well beaten
egg and molasses. Sift flour before measuring. Add salt and baking
powder; sift again. Add baking soda to buttermilk and add alternately
with dry ingredients. Add vanilla.
Pour into prepared cake pans and bake for 25 minutes. Remove
from tins after 10 minutes and cool completely. Put layers together
with filling and pile the rest on top.
To make filling, force enough peanut brittle through a food chopper to
equal 1 cup. Fold into the stiffly beaten sweetened cream.
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