Name: Quicker Blue-Ribbon Peanut Butter Torte
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Quicker Blue-Ribbon Peanut Butter Torte

1. 1 package yellow cake mix (regular size) -

2. 1-1/4 cups water -

3. 1 cup chunky peanut butter, divided -

4. 3 large eggs -

5. 1/3 cup canola oil -

6. 1 teaspoon vanilla extract -

7. 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips -

8. 2-1/4 cups heavy whipping cream -

9. 1/2 cup packed brown sugar -

10. 2 cans (16 ounces each) cream cheese frosting -

11. 2 Butterfinger candy bars (2.1 ounces each), coarsely chopped -

12. 1/3 cup chopped honey-roasted peanuts -

How to cook deliciously - Quicker Blue-Ribbon Peanut Butter Torte

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.