Quicker Blue-Ribbon Peanut Butter Torte |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 14 |
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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. Ingredients:
1 package yellow cake mix (regular size) |
1-1/4 cups water |
1 cup chunky peanut butter, divided |
3 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. Yield: 14 servings.
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