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Blue-Ribbon Peanut Butter Torte Recipe

Blue-Ribbon Peanut Butter Torte Recipe photo by Taste of Home

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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 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, 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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Blue-Ribbon Peanut Butter Torte

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Reviewed on Oct. 27, 2012 by jackiet3002

This has to be one of the best cakes ever!!! Just the perfect blend of flavors. Do give the chocolate filling plenty of time to set up--maybe even overnight. Otherwise it will squeeze out and you have a mess--a delicious one nonetheless.

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!