Blue Ribbon Peanut Butter Torte

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup plus 2 tablespoons butter, softened

  • 1/2

    cup chunky peanut butter

  • 2

    cups packed brown sugar

  • 4

    eggs

  • 1

    teaspoon vanilla extract

  • 2-1/2

    cups all-purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1

    cup buttermilk

  • CHOCOLATE FILLING:

  • 2-1/4

    cups heavy whipping cream

  • 1/2

    cup packed brown sugar

  • 12

    ounces bittersweet chocolate or semisweet chocolate, coarsely chopped

  • 1/2

    cup chunky peanut butter

  • CREAM CHEESE FROSTING:

  • 12

    ounces cream cheese, softened

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  • 6

    tablespoons butter, softened

  • 1

    teaspoon vanilla extract

  • 2

    cups confectioners' sugar, divided

  • 3/4

    cup heavy whipping cream

  • 2

    Butterfinger candy bars (2.1 ounces each), coarsely chopped

  • 1/3

    cup honey-roasted peanuts, coarsely chopped

Directions

Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. Pour into prepared pans (pans will have a shallow fill). Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency. For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture. Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.

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