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Category: Tortes
Prep Time: Cook Time: Total Time:
1 pkg plain devils food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
4 oz (half of an 8-oz pkg) cream cheese, softened
1/2 cup chunky peanut butter
1 pkg (8 oz) frozen whipped topping, thawed
1/2 cup confectioners sugar
1/2 cup dry roasted peanuts
1/4 cup mini semisweet chocolate chips
Preheat the oven to 350. Spray a 13x9 inch baking pan with vegetable oil spray and dust with flour. Shake out the excess flour and set the pan aside. Set aside an 8- by 5-inch footed glass trifle dish.
Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend on low speed until the ingredients are just combined. Scrape down the sides of the bowl with a rubber spatula. Continue to blend on medium speed for 1 1/2 to 2 minutes or until the batter is smooth. Pour into the prepared pan, and place the pan in the oven. Bake the cake until the top springs back when lightly pressed with your finger, 35 to 38 minutes. Remove the pan from the oven and let it cool completely on a wire rack, 30 minutes.
Meanwhile, place the cream cheese, peanut butter, whipped topping, and confectioners sugar in a large bowl and blend for 30 seconds or until well combined. Set this mixture aside.
Run a sharp knife around the edges of the pan, and invert the cake onto a cutting board. Cut it into 1-inch strips lengthwise, then widthwise so that you have 1-inch squares. Layer a third of the squares in the bottom of the glass trifle dish or a large glass serving bowl. Press down gently. Dollop a third of the peanut butter mixture on top and spread it across the top of the cake with the back of a spoon. Repeat the cake and topping two more times, until you have the topping mixture on top. Sprinkle the peanuts and chips evenly over the top. Place plastic wrap over the top, then chill until time to serve, at least 2 hours. To serve, spoon into serving dishes.
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CHOCOLATE PEANUT BUTTER TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 pkg plain devils food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
4 oz (half of an 8-oz pkg) cream cheese, softened
1/2 cup chunky peanut butter
1 pkg (8 oz) frozen whipped topping, thawed
1/2 cup confectioners sugar
1/2 cup dry roasted peanuts
1/4 cup mini semisweet chocolate chips
Preheat the oven to 350. Spray a 13x9 inch baking pan with vegetable oil spray and dust with flour. Shake out the excess flour and set the pan aside. Set aside an 8- by 5-inch footed glass trifle dish.
Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend on low speed until the ingredients are just combined. Scrape down the sides of the bowl with a rubber spatula. Continue to blend on medium speed for 1 1/2 to 2 minutes or until the batter is smooth. Pour into the prepared pan, and place the pan in the oven. Bake the cake until the top springs back when lightly pressed with your finger, 35 to 38 minutes. Remove the pan from the oven and let it cool completely on a wire rack, 30 minutes.
Meanwhile, place the cream cheese, peanut butter, whipped topping, and confectioners sugar in a large bowl and blend for 30 seconds or until well combined. Set this mixture aside.
Run a sharp knife around the edges of the pan, and invert the cake onto a cutting board. Cut it into 1-inch strips lengthwise, then widthwise so that you have 1-inch squares. Layer a third of the squares in the bottom of the glass trifle dish or a large glass serving bowl. Press down gently. Dollop a third of the peanut butter mixture on top and spread it across the top of the cake with the back of a spoon. Repeat the cake and topping two more times, until you have the topping mixture on top. Sprinkle the peanuts and chips evenly over the top. Place plastic wrap over the top, then chill until time to serve, at least 2 hours. To serve, spoon into serving dishes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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