Chocolate Peanut Torte Recipe

Chocolate Peanut Torte Recipe photo by Taste of Home

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This cake is so rich, you'd never guess it was lower in fat and sugar than other desserts. The smooth peanut butter layers and fudgy topping make it a hit with my family. —Crystal Christopher of Hustonville, Kentucky

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Chocolate Peanut Torte Recipe

Prep: 35 min. Bake: 30 min. + cooling

Yield: 16 Servings

35 30 65

Ingredients

1-3/4 cups all-purpose flour
1 cup sugar
3/4 cup baking cocoa
1/3 cup sugar blend
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup fat-free milk
1/2 cup egg substitute
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
CREAMY PEANUT FILLING:
1-3/4 cups plus 2 tablespoons cold fat-free milk, divided
1 package (1 ounce) sugar-free instant vanilla pudding mix
3/4 cup reduced-fat creamy peanut butter
TOPPING:
1 ounce unsweetened chocolate
3 tablespoons butter
1/2 cup confectioners' sugar
2 tablespoons fat-free milk

Directions

Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat the paper with cooking spray and sprinkle with flour; set aside.
In a large bowl, combine the first seven ingredients. In a small bowl, combine the milk, egg substitute, oil and vanilla; add to flour mixture. Beat for 2 minutes. Stir in water. Pour into prepared pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
In a large bowl, whisk 1-3/4 cups milk and pudding mix for 2 minutes; let stand 2 minutes or until soft-set. In a small saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding.
Place bottom layer on a serving plate; spread half of filling over cake layer; top with second layer and remaining filling. Chill for 1 hour or until serving.
For topping, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and milk until smooth. Cool until spreadable. Spread frosting over top of cake. Yield: 16 servings.

Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Analysis: 1 piece equals 287 calories, 11 g fat (3 g saturated fat), 7 mg cholesterol, 407 mg sodium, 41 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Originally published as Chocolate Peanut Torte in Light & Tasty December/January 2006, p33