Schmitty 09-27-99 3:49 AM
Chocolate Peanut Butter Torte
Cake:
1 package Devils Food Cake mix
1 1/4 cups water
1/4 cup oil
3 eggs
Filling:
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter (not old fashioned)
2 tablespoons butter or margarine softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 (8-ounce) container frozen whipped topping thawed
Glaze:
3/4 cup Milk Chocolate Frosting
2 teaspoons milk
Garnish:
12 to 16 milk chocolate chips, if desired
Heat oven to 350 degrees and grease and flour two 8 or 9 inch round cake pans.
In large bowl combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Pour batter into greased & floured pans.
Bake 8 inch pans at 350 degrees for 30 to 40 minutes or 9 inch pans for 25 to 35 minutes until tooth inserted in center comes out clean.
Cool 10 minutes; remove from pans then cool completely.
For flat layers, trim off rounded tops, if desired.
Meanwhile in large bowl, beat cream cheese & peanut butter for 1 min. or until smooth.
Add butter & vanilla; blend well.
At low speed, gradually beat in 1/2 of whipped topping.
Fold in remaining whipped topping.
Cover and refrigerate.
If desired, 1/2 cup filling can be reserved and refrigerated for garnish.
To assembly cake: slice each cake layer in half horizontally to make 4 layers.
Place 1 layer cut side up on serving plate; spread with 3/4 cup filling.
Repeat with second and third layers.
Top with remaining layer; use remaining filling to smoothly frost sides and top of torte.
Refrigerate 1 1/2 to 2 hours or until set.
In small microwave safe bowl, microwave frosting on high for 25 to 30 seconds or until melted.
Stir in milk until well blended.
Cool 30 minutes or until room temperature.
Pour glaze on top center of chilled torte.
Using back of metal spoon, gently spread glaze over top of torte, allowing some glaze to run down sides.
Refrigerate 30 minutes or until set.