Chocolate Peanut Butter Torte Cake Recipe
1 cup
1/4 cup
1/4 cup
2 cups
2 cups
2 pkg (8 oz each)
2 Tb
1 tsp
1 1/2 cups
3/4 cup
3 Tb
1/4 cup
1/2 tsp
1 1/2 cups |
Graham cracker
crumbs
Brown sugar, firmly packed
Unsalted butter, melted
Creamy peanut butter
Sugar
Cream cheese
Butter, melted
Vanilla extract
Heavy cream, whipped
Semi-sweet chocolate pieces
Butter
Sour cream
Vanilla
Powdered sugar, sifted |
|
Oven Temp ~
Baking Time ~
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 peanut butter,
sugar, cream cheese, butter and vanilla until smooth and creamy.
Fold in whipped cream. Spoon mixture
into crust. Refrigerate 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
until firm.