Peanut Refrigerator Cake

1 lb Butter,soft

1/2 c Peanut butter

1 lb Confectioners` sugar

1 pk Social tea biscuits (11 oz)

1 c Coffee,cold,strong

1/4 c Cocoa

1/2 c Peanuts,salted,chopped

1. In a bowl cream butter until light and fluffy.

Gradually stir in peanut butter, then gradually beat in confectioners` sugar until mixture is soft and fluffy. 2. Dip biscuits quickly, one by one, into cold coffee

and place 16 of them, touching, on a foil-lined cookie sheet (4 biscuits lengthwise and 4 biscuits across). Spread biscuits with 1/4 of the peanut butter mixture, spreading mixture carefully into an even layer. Sift over 1/4 of the cocoa. Repeat until you have 4 layers of biscuits. Spread remaining peanut butter mixture over the top and sides of the cake; dust with remaining cocoa; sprinkle top and sides with chopped peanuts. 3. Refrigerate for 12 hours. Slice thinly and serve

while still cold.