Favorite Chocolate Peanut Torte Recipe
Favorite Chocolate Peanut Torte Recipe photo by Taste of Home
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Favorite Chocolate Peanut Torte Recipe

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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
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min. + cooling
MAKES: 16 servings


  • 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
  • 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
  • 1 ounce unsweetened chocolate
  • 3 tablespoons butter
  • 1/2 cup confectioners' sugar
  • 2 tablespoons fat-free milk

Nutritional Facts

1 piece: 287 calories, 11g fat (3g saturated fat), 7mg cholesterol, 407mg sodium, 41g carbohydrate (20g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Chocolate Peanut Torte in Light & Tasty December/January 2006, p33

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