Blue-Ribbon Peanut Butter Torte

Ingredients

12 cup plus 2 tablespoons butter softened
12 cup chunky peanut butter
2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
212 cups allpurpose flour
1 teaspoon baking soda
1 teaspoon baking powder
12 teaspoon salt
1 cup buttermilk
chocolate filling
214 cups heavy whipping cream
12 cup packed brown sugar
12 ounces bittersweet or semisweet chocolate coarsely chopped
12 cup chunky peanut butter
cream cheese frosting
12 ounces cream cheese softened
6 tablespoons butter softened
1 teaspoon vanilla extract
2 cups confectioners sugar divided
34 cup heavy whipping cream
2 Butterfinger candy bars 2 1 ounces each coarsely chopped
13 cup honeyroasted peanuts chopped
Directions
Grease three 9in. round baking pans set aside. In a large bowl cream the butter peanut butter and brown sugar until light and fluffy. Add eggs one 

at a time beating well after each

 addition. Beat in vanilla.
Combine the flour baking soda baking powder and salt add to creamed mixture alternately with buttermilk beating well after each addition. Pour into prepared pans pans will have a shallow fill.
Bake at 350 for 1720 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For filling in a large heavy saucepan bring cream and brown sugar to a boil over medium heat. Reduce heat cover and simmer for 12 minutes or until sugar is dissolved. Remove from the heat stir in chocolate and peanut butter until blended. Transfer to a small bowl chill until mixture achieves spreading consistency.
For frosting in a large bowl beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 114 cups confectioners sugar until light and fluffy. In a small bowl beat cream and remaining confectioners sugar until stiff peaks form fold into cream cheese mixture.
توزيع الحشوة بين الطبقات. الصقيع أعلى وجوانب الكعكة. يزين بألواح الحلوى المفرومة والفول السوداني. تخزينها في الثلاجة.