Chocolate, peanut butter and cream cheese, this cake is definitely a winner. Tastes just like a giant peanut butter cup to me.
1 cup Graham cracker crumbs
1/4 cup Brown sugar, firmly packed
1/4 cup Unsalted butter, melted
2 cups Creamy peanut butter
2 cups Sugar
2 package (8 ounces each) Cream cheese
2 Tablespoons Butter, melted
1 tsp Vanilla extract
1-1/2 cups Heavy cream, whipped
3/4 cup Semi-sweet chocolate pieces
3 Tablespoon Butter
1/4 cup Sour cream
1/2 tsp Vanilla
1-1/2 cups Powdered sugar, sifted
Oven Temp ~ stove top or microwave
Baking Time ~ no bake
Pan Type ~ 9 inch spring form pan
Combine crumbs, brown sugar and butter. Press into a 9 inch spring form pan.
In a large bowl, beat the peanut butter,
sugar, cream cheese, butter and vanilla, until smooth and creamy.
Fold in whipped cream. Spoon mixture into crust. Refrigerate for 6 hours.
Melt together chocolate and butter on
low heat, in top of double boiler, or in microwave. Cool about 10 minutes.
Stir in sour cream and vanilla. Gradually add powdered sugar, beating by
hand till smooth and of spreading consistency. Spread over filling.
Chill Chocolate Peanut Butter Torte Cake until firm.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!