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

Quicker Blue-Ribbon Peanut Butter Torte Recipe

Publisher Photo
No one will guess that this tall, tiered cake isn't completely homemade. Chunky peanut butter is stirred into both the cake batter and the decadent chocolate ganache, giving each layer a rich, from-scratch taste. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES: 14 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 1 cup chunky peanut butter, divided
  • 3 eggs
  • 1/3 cup canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
  • 2-1/4 cups heavy whipping cream
  • 1/2 cup packed brown sugar
  • 2 cans (16 ounces each) cream cheese frosting
  • 2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
  • 1/3 cup chopped honey-roasted peanuts

Directions

  1. Grease and flour three 9-in. round baking pans; set aside. Combine the cake mix, water, 1/2 cup peanut butter, eggs, oil and vanilla in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into prepared pans (pans will have a shallow fill).
  2. Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. Place chocolate chips in a large bowl. Bring cream and brown sugar to a boil in a small heavy saucepan over medium heat, stirring occasionally. Reduce heat; simmer for 1-2 minutes or until sugar is dissolved.
  4. Pour cream mixture over chocolate; whisk until smooth. Stir in remaining peanut butter until blended. Chill until mixture reaches a spreading consistency. Spread between layers.
  5. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Yield: 14 servings.
Used cake mix and added peanut butter to batter. Filling is the same. Used canned cream cheese frosting instead of from-scratch frosting. Original prep was 55 min, quicker is 25 min. 30 min. savings.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Quicker Blue-Ribbon Peanut Butter Torte in Simple & Delicious February/March 2013, p45

Reviews for Quicker Blue-Ribbon Peanut Butter Torte

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 24, 2014

"If you read the label on canned cream cheese frosting you will discover it doesn't contain cream cheese. I would make this cake with my own frosting."

MY REVIEW
Reviewed Jan. 24, 2014

"With the peanut butter, Butterfingers, brown sugar and cream cheese frosting, it's safe to say that you will bust your carb/sugar intake! Enjoy an insanely large piece with a tall glass of milk, then take a walk in a truly beautiful winter wonderland!"

MY REVIEW
Reviewed Jan. 31, 2013

"One of the best tasting cakes I've ever had. Would like to have the Nutritional Information added to this recipe!"

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