Chocolate Peanut Butter Torte

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1 cup graham cracker crumbs
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
2 cups creamy peanut butter
2 cups sugar
2 pkg. (8 oz. each) cream cheese
2 tbsp. butter, melted
1 tsp. vanilla extract
1-1/2 cups heavy cream, whipped
3/4 cup semisweet chocolate chips
3 tbsp. butter
1/4 cup sour cream
1/2 tsp. vanilla
1-1/2 cups powdered sugar, sifted

INSTRUCTIONS

Combine crumbs, brown sugar, and butter. Press into a 9-inch spring formpan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours.

Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand until smooth and of spreading consistency. Spread over filling. Chill until firm.

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Tagged: cakes, desserts, peanutbuttercake add tags

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