Favorite Chocolate Peanut Torte

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.