Chocolate Peanut Torte

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A 2-layer chocolate cake filled with creamy peanut butter layers and fudge topping. This is an impressive, yet relatively easy dessert.

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Steps

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Line two 9-inch round baking pans with wax paper and coat with nonstick spray.

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Dust with flour , set aside.

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In a bowl , combine flour , sugar , cocoa , baking powder , salt and baking soda.

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In another bowl combine milk , egg , oil and vanilla.

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Add to dry mixture.

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Beat 2 minutes.

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Stir in boiling water.

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Pour into pans.

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Bake at 350 degrees 30-35 minutes.

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Cool 10 minutes in pans , then move to wire rack and cool completely.

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For the filling , whisk 1 3 / 4 cups milk and pudding mix for 2 mintues.

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In a saucepan over low heat , stir peanut butter and remaining milk until smooth.

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Fold into pudding.

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Chill 1 hour.

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For topping , melt butter and chocolate.

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Stir in sugar and milk.

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Cool until spreadable and spread over cake.

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Ingredients

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flour, sugar, cocoa, baking powder, salt, baking soda, nonfat milk, egg substitute, canola oil, vanilla extract, boiling water, sugar-free instant vanilla pudding mix, reduced-fat creamy peanut butter, butter, unsweetened chocolate, powdered sugar