Favorite Chocolate Peanut Torte Recipe

5 1 3
Favorite Chocolate Peanut Torte Recipe
Favorite Chocolate Peanut Torte Recipe photo by Taste of Home
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Favorite Chocolate Peanut Torte Recipe

Read Reviews
5 1 3
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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
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min. + cooling

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup baking cocoa
  • 1/3 cup sugar blend for baking
  • 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:
  • 3 tablespoons butter
  • 1 square (1 ounce) unsweetened chocolate
  • 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 nonstick spray and dust with flour; set aside.
In a mixing bowl, combine first seven ingredients. Combine 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 comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
In a bowl, whisk 1-3/4 cups milk and pudding mix for 2 minutes; let stand 2 minutes. In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Spread half of filling over one cake layer; top with second layer and remaining filling. Chill for 1 hour or until serving.
For topping, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar and milk until smooth. Cool until spreadable; spread over 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

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.

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  • 1-3/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup baking cocoa
  • 1/3 cup sugar blend for baking
  • 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:
  • 3 tablespoons butter
  • 1 square (1 ounce) unsweetened chocolate
  • 1/2 cup confectioners' sugar
  • 2 tablespoons fat-free milk
  1. Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat the paper with nonstick spray and dust with flour; set aside.
  2. In a mixing bowl, combine first seven ingredients. Combine 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 comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
  3. In a bowl, whisk 1-3/4 cups milk and pudding mix for 2 minutes; let stand 2 minutes. In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Spread half of filling over one cake layer; top with second layer and remaining filling. Chill for 1 hour or until serving.
  4. For topping, melt butter and chocolate; stir until smooth. Stir in confectioners' sugar and milk until smooth. Cool until spreadable; spread over 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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Reviews forFavorite Chocolate Peanut Torte

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MY REVIEW
Brenda User ID: 7628529 258310
Reviewed Dec. 18, 2016

"I fixed this for my mother and brother for Thanksgiving and the rest of the family dug in. This was so good and it really did not taste like it was low fat. Will be making it again for Christmas!"

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