Peanut Ribbon Cake

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Peanut Ribbon Cake

This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.


  • 1 Frozen Pound Cake
  • 1 bar German Sweet Chocolate
  • 3/4 cup Cocktail Peanuts finely chopped
  • 1 Container Frozen Whipped Topping thawed
  • 1/4 cup Liqueur


  • Carefully remove frozen pound cake from foil pan; reserve pan.
  • Slice cake horizontally into 5 thin layers.
  • If using bakery or homemade pound cake, freeze cake first for easier slicing.
  • Chill chocolate; break into chunks and grate in a blender or food processor.
  • Fold grated chocolate and finely chopped peanuts into 2 cups whipped topping.
  • Assemble Cake: Place bottom slice of cake back in pan.
  • Drizzle cake with about 1 tablespoon of liqueur and spread with 1/3 cup of chocolate topping mixture.
  • Place next layer on top of filling
  • Repeat process until all cake layers are reassembled end­ing with a layer of chocolate topping.
  • Carefully wrap pan containing cake in plastic wrap or place in a plastic bag.
  • Freeze.
  • Remaining whipped topping may be mixed with 1 tablespoon liqueur and served as a topping for cake.
  • Thinly slice cake to serve.
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