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Guest
Guest
This cake is unbelieveable!!! The best cake I have ever eaten. Everyone loves this cake. Believe it or not I got this recipe from a calandar. Eastcoast people who have eaten Drake's FUNNY BONES will enjoy this cake. This is the KING of all cakes. It takes a lot of time but... IT IS SO WORTH IT. ENJOY!!!!!!!!!!
PEANUT BUTTER CRÈME FUDGE TORTE
Preheat oven 350° (or at Devil’s Food Cake Mix’s suggested heat)
Ingredients
1 Devil’s Food Cake Mix (any brand is good)
Prepare Devil’s Food Cake Mix by using the ingredients to make cake. Ingredients will be on cake mix box
Filling
Milk mixture
6 Tablespoons all-purpose flour
1 cup milk
Creamed peanut butter mixture
1 cup granulated sugar
1 cup butter/margarine, softened
1 cup creamy peanut putter
1 Tablespoon vanilla
Glaze
¾ cup semi-sweet morsels
1 Tablespoon corn oil
1/3 cup chopped, nuts (optional)
Step 1 (devil’s food cake)
Generously grease & flour two 8 or 9-inch round cake pans. Prepare Devil’s Food Cake Mix according to box instructions. Pour batter into prepared pans. Bake Devil’s Food Cake, at box suggested heat, according to box instructions. Cool in pans on a cooling rack for 10 minutes. Remove cakes from pans. Cool completely. Set aside.
Step 2 (milk mixture)
While cake is baking, prepare filling. Combine flour and milk in medium sauce pan. Cook over medium heat, stirring constantly until very thick. Transfer mixture to a bowl and cover surface with plastic wrap. Cool in refrigerator while cake is baking and cooling.
Step 3 (creamed peanut butter mixture)
Combine sugar, butter, peanut butter and vanilla in a large mixing bowl. Mix ingredients until creamed. When milk mixture is chilled, add to creamed peanut butter mixture and beat, together, until fluffy, about 2 minutes.
Step 4
Cut cooled cake (*IMPORTANT MAKE SURE CAKE IS COOLED) layers in half—horizontally—using a long sharp knife (bread knife works best) or by using a thread, forming 4 thin cake layers.
Step 5
Place one layer (use a top layer) on serving dish cut side up. Spread 1/3 of filling evenly over layer. Repeat with second and third layers (use both bottom layers of cake for second and third layers), spreading 1/3 of filling on top of each layer. Top with (use the second top layer) remaining layer of cake, cut side down. Spread little of filling on top layer.
Step 6
In microwave-safe bowl, combine chocolate chips and oil. Microwave on medium for 1 to 1 ½ minutes until chocolate chips are melted. Stir until smooth. Reserve ¼ cup of glaze. Spread remainder of glaze evenly over top of cake. Sprinkle with chopped peanuts. Use remaining ¼ cup of glaze to drizzle over nuts and down sides of cake.
Refrigerate cake until ready to serve. At least 4 to 6 hours. Serves12. Refrigerate any leftovers.
PEANUT BUTTER CRÈME FUDGE TORTE
Preheat oven 350° (or at Devil’s Food Cake Mix’s suggested heat)
Ingredients
1 Devil’s Food Cake Mix (any brand is good)
Prepare Devil’s Food Cake Mix by using the ingredients to make cake. Ingredients will be on cake mix box
Filling
Milk mixture
6 Tablespoons all-purpose flour
1 cup milk
Creamed peanut butter mixture
1 cup granulated sugar
1 cup butter/margarine, softened
1 cup creamy peanut putter
1 Tablespoon vanilla
Glaze
¾ cup semi-sweet morsels
1 Tablespoon corn oil
1/3 cup chopped, nuts (optional)
Step 1 (devil’s food cake)
Generously grease & flour two 8 or 9-inch round cake pans. Prepare Devil’s Food Cake Mix according to box instructions. Pour batter into prepared pans. Bake Devil’s Food Cake, at box suggested heat, according to box instructions. Cool in pans on a cooling rack for 10 minutes. Remove cakes from pans. Cool completely. Set aside.
Step 2 (milk mixture)
While cake is baking, prepare filling. Combine flour and milk in medium sauce pan. Cook over medium heat, stirring constantly until very thick. Transfer mixture to a bowl and cover surface with plastic wrap. Cool in refrigerator while cake is baking and cooling.
Step 3 (creamed peanut butter mixture)
Combine sugar, butter, peanut butter and vanilla in a large mixing bowl. Mix ingredients until creamed. When milk mixture is chilled, add to creamed peanut butter mixture and beat, together, until fluffy, about 2 minutes.
Step 4
Cut cooled cake (*IMPORTANT MAKE SURE CAKE IS COOLED) layers in half—horizontally—using a long sharp knife (bread knife works best) or by using a thread, forming 4 thin cake layers.
Step 5
Place one layer (use a top layer) on serving dish cut side up. Spread 1/3 of filling evenly over layer. Repeat with second and third layers (use both bottom layers of cake for second and third layers), spreading 1/3 of filling on top of each layer. Top with (use the second top layer) remaining layer of cake, cut side down. Spread little of filling on top layer.
Step 6
In microwave-safe bowl, combine chocolate chips and oil. Microwave on medium for 1 to 1 ½ minutes until chocolate chips are melted. Stir until smooth. Reserve ¼ cup of glaze. Spread remainder of glaze evenly over top of cake. Sprinkle with chopped peanuts. Use remaining ¼ cup of glaze to drizzle over nuts and down sides of cake.
Refrigerate cake until ready to serve. At least 4 to 6 hours. Serves12. Refrigerate any leftovers.