Quicker Blue-Ribbon Peanut Butter Torte

Name: Quicker Blue-Ribbon Peanut Butter Torte
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 16 servings.
Ingredients: 1 package yellow cake mix (regular size); 1-1/4 cups water; 1 cup chunky peanut butter, divided; 3 large eggs; 1/3 cup canola oil; 1 teaspoon 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

TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling YIELD: 16 servings.

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

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups water
1 cup chunky peanut butter, divided
3 large eggs
1/3 cup canola oil
1 teaspoon 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.

Nutrition Facts

1 slice: 798 calories, 46g fat (17g saturated fat), 81mg cholesterol, 456mg sodium, 94g carbohydrate (71g sugars, 2g fiber), 9g protein.