Blue-Ribbon Peanut Butter Torte Recipe

Name: Blue-Ribbon Peanut Butter Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

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 350u00b0 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.
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.

3865

kcal

Calories

262

Fat

347

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons butter, softened, 1/2 cup chunky peanut butter, 2 cups packed brown sugar, 4 eggs, and more.

Yes, Blue-Ribbon Peanut Butter Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue-Ribbon Peanut Butter Torte

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