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Blue-Ribbon Peanut Butter Torte

 Blue-Ribbon Peanut Butter Torte
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.
14 ServingsPrep: 55 min. + chilling Bake: 20 min. + cooling


  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup chunky peanut butter
  • 2 cups packed brown sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 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
  • 12 ounces cream cheese, softened
  • 6 tablespoons butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar, divided
  • 3/4 cup heavy whipping cream

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Blue-Ribbon Peanut Butter Torte (continued)

Ingredients (continued)

  • 2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
  • 1/3 cup honey-roasted peanuts, chopped


  • 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.