1 (8x4") loaf pound cake
1 (4 oz.) bar German chocolate
3/4 c. cocktail peanuts, chopped fine
1 (9 oz.) container whipped topping, thawed
1/4 to 1/3 c. liqueur (creme de cocoa, Kahlua, Grand Mariner, etc.)

Slice cake horizontally into 5 thin layers. Freeze cake for easier slicing, chill chocolate, break into chunks and grate in food processor. Fold grated chocolate and peanuts into 2 cup whipped topping.

TO ASSEMBLE: Place bottom slice back in pan. Drizzle 1 tablespoon of a liqueur over and spread 1/3 cup chocolate mixture on layer and repeat ending with chocolate mixture. Wrap in plastic and freeze. Mix remaining topping with 1 tablespoon liqueur and serve as topping for cake. Slice thinly to serve.