Post by gobucks on Jun 27, 2007 8:35:22 GMT -5
This one is very simple, delicious and the presentation is fantastic! 
Chocolate Peanut Butter Refrigerator Cake
· 2 1/2 cups heavy whipping cream
· 1 bag peanut butter chips (any brand, generic will do)
· 1 box chocolate graham crackers (and brand)
Heat 2/3 cups heavy whipping cream in small, microwave safe mixing bowl until steaming. Whisk in peanut butter chips until smooth. Once smooth, slowly whisk in the rest of the cream. Cool for 15 minutes in the refrigerator. Remove from fridge and mix w/electric mixer until soft peaks form. Keep an eye on it b/c you don't want to over mix, icing will not be thick but somewhat thin. (If you over mix, microwave to melt mixture and begin to whip again)
Line narrow rectangular dish or square baking dish w/graham crackers. You can really arrange them any way you want, square or rectangular, and as wide as you wish. Once you've created a bottom for the cake, spread a layer of icing. Continue with layers until you have at least 6 layers of graham crackers, you can do more than 6 though. Refrigerate cake w/top un-iced for at least 1 hour (and remaining icing). Ice top and sides of cake and refrigerate 4 hours or overnight.
Can decorate top of cake with extra peanutbutter chips.
Chocolate Peanut Butter Refrigerator Cake
· 2 1/2 cups heavy whipping cream
· 1 bag peanut butter chips (any brand, generic will do)
· 1 box chocolate graham crackers (and brand)
Heat 2/3 cups heavy whipping cream in small, microwave safe mixing bowl until steaming. Whisk in peanut butter chips until smooth. Once smooth, slowly whisk in the rest of the cream. Cool for 15 minutes in the refrigerator. Remove from fridge and mix w/electric mixer until soft peaks form. Keep an eye on it b/c you don't want to over mix, icing will not be thick but somewhat thin. (If you over mix, microwave to melt mixture and begin to whip again)
Line narrow rectangular dish or square baking dish w/graham crackers. You can really arrange them any way you want, square or rectangular, and as wide as you wish. Once you've created a bottom for the cake, spread a layer of icing. Continue with layers until you have at least 6 layers of graham crackers, you can do more than 6 though. Refrigerate cake w/top un-iced for at least 1 hour (and remaining icing). Ice top and sides of cake and refrigerate 4 hours or overnight.
Can decorate top of cake with extra peanutbutter chips.