Blue ribbon peanut butter torte

I first saw this cake in a “Taste of Home” magazine three years ago while 8.5 months pregnant wondering around Lowe’s. To be quite honest at that time I didn’t even read the name of the recipe I just saw the photo and my mouth mattered. Well I had my daughter, we got busy, we moved, we got busy, so finally I pulled out the magazine and decided that I will make this cake for my husband’s party.

 

The party was set to be at my in-laws that live about 2 hours drive away from us. I had decided to make everything the night before. Big mistake…My kitchen was so hot that nothing wanted to set properly. This is what the cake is suppose to look like:

 

 

This is what my cake looked like at the day of the party:

 

 

In my defense. The in-laws house was so warm as well from all the cooking that we were having hard time with everything settling down. Guests at the party had no idea what the cake was suppose to look like so they ate it with no problem. I could tell that it needed the cream cheese frosting.

 

 

Blue-Ribbon Peanut Butter Torte

recipe via Taste of Home

 

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 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 chocolate 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, coarsely chopped

 

Directions

• 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. 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). 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.
• 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.
• 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.
• Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator. Yield: 14 servings.

I used creamy peanut butter and had no problem.

 

I am linking this to TipJunkie, Chic on Shoestring Decorating, Fingerprints of the Fridge, Oopsey Daisy, Somewhat Simple, Today’s Creative Blog, Skip to my Lou, Whipper Berry, Tatertots and Jello, I heart Naptime, Mom 4 Real, Homemaker on a dime, Home Stories A to Z