Chocolate Peanut Butter Torte Recipe

Heat oven to 350'F. Grease and flour two 8 or 9-inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans.

Bake 8-inch pans at 350'F. for 30 to 40 minutes or 9-inch pans for 25 to 35 minutes unto toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. For flat layers, trim off rounded tops, if desired.

Meanwhile, in large bowl beat cream cheese and peanut butter for 1 minute or until smooth. Add butter and vanilla; blend well. At low speed, gradually beat in powdered sugar until well blended. Beat in 1/3 of whipped topping.

Fold in remaining whipped topping. Cover; refrigerate. If desired, 1/2 cup filling can be reserved and refrigerated for garnish.

To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 layers cut side up, on serving plate; spread with 3/4 c of filling. Repeat with second and third layers. Top with remaining layer; use remaining filling to smoothly frost sides and top of torte. Refrigerate l/2 to 2 hours or until set. In small microwave-safe bowl, microwave frosting on HIGH for 25 to 30 seconds or until melted. Stir in milk until well blended.

Cool 30 minutes or until room temperature. Pour glaze on top center of chilled torte. Using back of metal spoon, gently spread glaze over top of torte, allowing some to run down sides.

Refrigerate 30 minutes or until set. Using reserved 1/2 cup filling, pipe 12 to 16 rosettes (or spoon dollops) around top edge of cake. Top each rosette with chocolate chip. Store covered in refrigerator.

TIP: Frosting can be melted in small saucepan over low heat, stirring constantly.