Peanut Butter Torte
Ready In: 1 hr 30 mins
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
- Grease three 9-inch 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, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk.
- Pour into prepared pans.
- Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
- Cool 10 minute before removing from pans to wire racks.
- 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 minute or until sugar is dissolved.
- Remove from heat; stir in chocolate and peanut butter until blended.
- Transfer to a small bowl; chill until mixture achieves spreading consistency.
- Frosting:
- In a large bowl, beat cream cheese and butter until blended.
- Add vanilla; mix well.
- Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
- Spread filling between cake layers.
- Frost top and sides of cake.
- Garnish with chopped candy bars and peanuts.
- Store in refrigerator.
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