Peanut Butter Fudge Torte
1 Devil’s Food Cake Mix (or your favorite chocolate cake mix)
1 ¼ Cup Water
½ Cup Mazola Corn Oil
Beat, place cake mixture in two 9” rounds. Bake at 350 degrees about 30 minutes or until tooth pick comes out clean.
6 Tbsp. Flour
1 Cup Milk
1 Cup Sugar
1 Cup Peanut Butter
1 Cup ROOM TEMP Butter
1 Tsp. Vanilla
Combine Flour, milk in pan, cook stirring constantly until thick. Transfer to a bowl, cover w/plastic wrap, refrigerate until chilled.
Combine sugar, butter, peanut butter and vanilla in beater and cream. Add your chilled milk mixture and beat until fluffy.
Cut cakes in half, I use fishing line, makes a clean straight cut. Just wrap line around outside of cake and pull line through. Bang, done! All I hear is Deano saying, “Lori what have you been doing to my fishing pole!!!!” Ha!
Fill each layer with your Peanut Butter Fudge mixture. I separate it in equal amounts.
¾-1 cup Chocolate chips, 1 Tbsp. Mazola Corn Oil. Melt in microwave on high for about 50 sec. Stir , Pour glaze over top of cake and sprinkle with peanuts.
Refrigerate for 2-4 ours.