Blue-Ribbon Peanut Butter Torte! (For National Peanut Butter Lover’s Day!)

Blue-Ribbon Peanut Butter Torte Recipe

Whether you prefer it crunchy, creamy or natural, we’re willing to bet peanut butter is a staple in your kitchen. Peanut butter has been around since the early 1900’s, although no one is quite sure who invented it. Nevertheless, it’s a favorite among kids and adults alike and today boasts an $800 million industry. That’s the kind of financial clout that can buy a holiday–and March 1, 2013 is National Peanut Butter Lover’s Day!

And what better way to celebrate than to indulge in a chocolaty-peanut buttery treat? This recipe from Taste of Home is a blue-ribbon winner in their nationwide “Blue-Ribbon Dessert” competition, and for very good reason. It doesn’t get much more decadent than this!  [image via TasteOfHome]

Blue Ribbon Peanut Butter Torte

  • 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
  • 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.

Reduced-fat peanut butter is not recommended for this recipe.

Before you start feeling all guilty because this cake is so sinful, remember that peanut butter is a great source of protein and healthy fats. It can actually help reduce the risk of coronary heart disease, so eat up and enjoy! And invite some friends, since this recipe serves fourteen!