Quicker Blue Ribbon Peanut Butter Torte

Photo by Nicole S.

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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