Blue-Ribbon Peanut Butter Torte |
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Prep Time: 55 Minutes Cook Time: 20 Minutes |
Ready In: 75 Minutes Servings: 14 |
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Ingredients:
1/2 cup plus 2 tablespoons butter, softened |
1/2 cup chunky peanut butter |
2 cups packed brown sugar |
4 eggs |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
chocolate filling: |
2-1/4 cups heavy whipping cream |
1/2 cup packed brown sugar |
12 ounces bittersweet or semisweet chocolate, coarsely chopped |
1/2 cup chunky peanut butter |
cream cheese frosting: |
12 ounces cream cheese, softened |
6 tablespoons butter, softened |
1 teaspoon vanilla extract |
2 cups confectioners' sugar, divided |
3/4 cup heavy whipping cream |
2 butterfinger candy bars (2.1 ounces each), coarsely chopped |
1/3 cup honey-roasted peanuts, chopped |
Directions:
1. Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
2. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into prepared pans (pans will have a shallow fill).
3. Bake at 350° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
4. For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency.
5. For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture.
6. Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Yield: 14 servings.
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