Favorite Chocolate Peanut Torte

Name: Favorite Chocolate Peanut Torte
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 16 servings.
Ingredients: 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; 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:; 1 ounce unsweetened chocolate; 3 tablespoons butter; 1/2 cup confectioners' sugar; 2 tablespoons fat-free milk

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

Ingredients

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
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:
1 ounce unsweetened chocolate
3 tablespoons butter
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 cooking spray and sprinkle with flour; set aside.
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.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
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.
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.
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.

Editor's Note

This recipe was tested with Splenda sugar blend.

Nutrition 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.

Originally published as Peanut Cream-Filled Chocolate Cake with Fudge Sauc in Light & Tasty December/January 2006

Reviews

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Brenda

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!