Blue-Ribbon Peanut Butter Torte Recipe

Blue-Ribbon Peanut Butter Torte RecipePhoto by: Taste of Home Blue-Ribbon Peanut Butter Torte Recipe Rating 5

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Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.

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Blue-Ribbon Peanut Butter Torte Recipe
  • Prep: 55 min. + chilling Bake: 20 min. + cooling
  • Yield: 14 Servings
    •
55 20 75

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
  • 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 addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • 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. Yield: 14 servings.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.

Originally published as Blue-Ribbon Peanut Butter Torte in Taste of Home October/November 2007, p60

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Reviews for Blue-Ribbon Peanut Butter Torte (2)

Blue-Ribbon Peanut Butter Torte Recipe

Blue-Ribbon Peanut Butter Torte

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Reviewed on Feb. 05, 2012 by katibear

This was a hit with my family!!! I omitted the peanuts and used creamy peanut butter, and it still turned out wonderful. I have made it twice, and will be making it many more times!


Reviewed on Nov. 20, 2011 by maceyj0

I think it's too much chocolate filling, so I make 2/3'rds of the state recipe and it turns out great. This is not for those who are faint of heart when counting calories! delish though!

 
 
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