PEANUT BUTTER TORTE

By sarey

Ingredients

• CHOCOLATE FILLING:
• 1/2 C PLUS 2 T BUTTER, SOFTENED
• 1/2 C CHUNKY PEANUT BUTTER
• 2 C BROWN SUGAR
• 4 EGGS
• 1 t VANILLA EXTRACT
• 2-1/2 C FLOUR
• 1 t BAKING SODA
• 1 t BAKING POWDER
• 1/2 t SALT
• 1 C BUTTERMILK
• 2-1/4 C HEAVY WHIPPING CREAM
• 1/2 C BROWN SUGAR
• 12 SQUARES BITTERSWEET OR SEMISWEET CHOCOLATE, COARSELY CHOPPED
• 1/2 C CHUNKY PEANUT BUTTER
• CREAM CHEESE FROSTING:
• 12 OZ CREAM CHEESE, SOFTENED
• 6 T BUTTER, SOFTENED
• 1 t VANILLA EXTRACT
• 2 C CONFECTIONERS' SUGAR
• 3/4 C HEAVY WHIPPING CREAM
• 2 BUTTERFINGER CANDY BARS, CHOPPED
• 1/3 C HONEY ROASTED PEANUTS

Preparation

Step 1

GREASE 3 9INCH ROUND BAKING PANS; SET ASIDE. IN A LARGE MIXING BOWL, CREAM THE BUTTER, PEANUT BUTTER AND BROWN SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. BEAT IN VANILLA. COMBINE THE FLOUR, SODA, POWDER AND SALT; ADD TO THE CREAMED MIXTURE ALTERNATELY WITH THE BUTTERMILK.

POUR INTO PREPARED PANS (THEY WILL BE SHALLOW). BAKE AT 350 FOR 17-20 MINUTES. COOL FOR 10 MINUTES BEFORE REMOVING FROM PANS TO WIRE RACKS.

FOR THE 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. ADD VANILLA; MIX WELL. GRADUALLY BEAT IN 1-1/4 C CUPS CONFECTIONERS' SUGAR UNTIL LIGHT AND FLUFFY. IN A SMALL MIXING BOWL, BEAT CREAM AND REMAINING SUGAR UNTIL STIFF PEAKS FORM; FOLD INTO CREAM CHEESE MIXTURE.

SPREAD FILLING BETWEEN LAYERS. FROST TOP AND SIDES OF CAKE. GARNISH WITH CANDY BARS AND PEANUTS. STORE IN REFRIGERATOR