Chocolate Peanut Torte

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

Ingredients:

• 1 3/4 cups flour
• 1 1/3 cups sugar
• 3/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup nonfat milk
• 1/2 cup egg substitute
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 3/4 cups nonfat milk, cold
• 2 tablespoons nonfat milk, cold
• 1 (1 ounce) package sugar-free instant vanilla pudding mix
• 3/4 cup reduced-fat creamy peanut butter
• 3 tablespoons butter
• 1 ounce unsweetened chocolate
• 1/2 cup powdered sugar
• 2 tablespoons nonfat milk

Steps:

1. Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
2. In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
3. In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
4. Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
5. Cool 10 minutes in pans, then move to wire rack and cool completely.
6. For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
7. In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
8. For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.