Peanut Butter Torte

Submitted by children from A to Z

"This is a blue ribbon recipe from TOH. You'll know this one is a real winner when you taste this. If you want to impress someone this is the recipe for you."

 

• Ready In: 1hr 30mins
• Ingredients: 22
• Serves: 14

ingredients

• 1⁄2 cup butter, plus
• 2 tablespoons butter, softened
• 1⁄2 cup chunky peanut butter
• 2 cups brown sugar, packed
• 4 eggs
• 1 teaspoon vanilla extract
• 2 1⁄2 cups 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 brown sugar, packed
• 12 ounces bittersweet chocolate pieces or 12 ounces semisweet chocolate, coarsley chopped
• 1⁄2 cup chunky peanut butter

• Cream Cheese Frosting

• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, divided
• 3⁄4 cup heavy whipping cream
• 4 1⁄4 ounces butterfinger candy bars, coarsley chopped
• 1⁄3 cup honey roasted peanuts, coarsley chopped

directions

1. Grease three 9-inch round baking pans; set aside.
2. In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk.
6. Pour into prepared pans.
7. Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
8. Cool 10 minute before removing from pans to wire racks.

9. Filling:

10. In a large heavy saucepan, bring cream and brown sugar to a boil over medium heat.
11. Reduce heat; cover and simmer for 1-2 minute or until sugar is dissolved.
12. Remove from heat; stir in chocolate and peanut butter until blended.
13. Transfer to a small bowl; chill until mixture achieves spreading consistency.

14. Frosting:

15. In a large bowl, beat cream cheese and butter until blended.
16. Add vanilla; mix well.
17. Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
18. Spread filling between cake layers.
19. Frost top and sides of cake.
20. Garnish with chopped candy bars and peanuts.
21. Store in refrigerator.