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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