QUICKER BLUE-RIBBON PEANUT BUTTER TORTE RECIPE

Quicker Blue-Ribbon Peanut Butter Torte Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1-1/4 cups water
1 cup chunky peanut butter, divided
3 eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
2 cans (16 ounces each) cream cheese frosting
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup chopped honey-roasted peanuts

Steps:

Grease and flour three 9-in. round baking pans; set aside. Combine the cake mix, water, 1/2 cup peanut butter, eggs, oil and vanilla in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into prepared pans (pans will have a shallow fill).
Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Place chocolate chips in a large bowl. Bring cream and brown sugar to a boil in a small heavy saucepan over medium heat, stirring occasionally. Reduce heat; simmer for 1-2 minutes or until sugar is dissolved.
Pour cream mixture over chocolate; whisk until smooth. Stir in remaining peanut butter until blended. Chill until mixture reaches a spreading consistency. Spread between layers.
Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
Yield: 14 servings.
Used cake mix and added peanut butter to batter. Filling is the same. Used canned cream cheese frosting instead of from-scratch frosting. Original prep was 55 min, quicker is 25 min. 30 min. savings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Quicker Blue-Ribbon Peanut Butter Torte in Simple & Delicious
February/March 2013, p45
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