DUE TO THE RECENT STAY PUT ORDER, OUR BRICK & MORTAR STORE IS NO LONGER OPEN TO THE PUBLIC. WE ARE SERVICING ONLINE ORDERS, HOWEVER, SOME PRODUCTS ARE NOT IN STOCK AND WILL NOT BE AVAILABLE UNTIL AFTER THE QUARANTINE IS LIFTED.

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
3 Eggs

Beat, place cake mixture in two 9” rounds.  Bake at 350 degrees about 30 minutes or until tooth pick comes out clean.

Filling:

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.

Glaze:

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.

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