Quicker Blue Ribbon Peanut Butter Torte

By C Moose

Ingredients

• 1 pkg yellow cake mix
• 1 1/4 cups water
• 1 cup chunky peanut butter, divided
• 3 eggs
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 pkg bittersweet chocolate chips
• 2 1/4 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 2 cans cream cheese frosting
• 2 butterfinger candy bars, chopped
• 1/2 cup chopped honey roasted peanuts

Details

Servings 14
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

Grease and flour three 9 inch round baking pans; set aside. Combine 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 speed for 2 minutes. Pour batter into prepared pans (pans will have a shallow fill).

Bake at 350ºF 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 reached a spreading consistency. Spread between layers.

Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.