Blue-Ribbon Peanut Butter Torte Recipe

Ingredients

• 1/2 cup plus 2 tablespoons butter, softened
• 1/2 cup Jif® Crunchy 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 Jif® 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. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.
• 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.

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