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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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Reviews for Blue-Ribbon Peanut Butter Torte

Blue-Ribbon Peanut Butter Torte

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Reviewed on Oct. 10, 2010 by jjnels

This entire recipe is a mess. The cakes had to cook for 30 minutes before they were set, at which point they were fairly dry. The chocolate filling took forever to cool and thicken in the fridge. And the frosting was almost pourable even after hours in the fridge. Each individual part tasted ok, but it became a entire day's process and in the end neither the filling nor the frosting set properly, and therefore wouldn't stick to the dry cake. I followed the recipe exactly, so I guess it's up to me to alter it so that it actually works.

Reviewed on Aug. 22, 2010 by bayrack101

This is one I serve to company because most people really like it as I do.

Reviewed on Jul. 21, 2010 by 86county

This recipe went over very well with my office. In order to get a thick filling, make sure you chill the chocolate long enough. For the frosting, I put in 16 oz of cream cheese and a stick of butter rather than the smaller portions. If you want, you can also divide the 3 layers in 1/2 and make 6 thin layers, looks really attractive.

Reviewed on Apr. 19, 2010 by doughejm1968

Very good but frosting is very sweet. I think I'd use a light chocolate frosting.

Reviewed on Nov. 30, 2009 by eversbeaver

Very, Very good. This recipe should be under award winners. One of the best peanut butter cakes I've ever had.

Reviewed on Feb. 21, 2009 by gapeach55

O my gosh! I am loving this, my husband will too!Gotta print this one.