Chocolate peanut butter torte #1
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| ¼ | cup | Brown sugar; firmly packed |
| ¼ | cup | Unsalted butter; melted |
| 2 | cups | Creamy peanut butter |
| 2 | cups | Sugar |
| 2 | packs | (8-oz) cream cheese |
| 2 | tablespoons | Butter; melted |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Heavy cream; whipped |
| ¾ | cup | Semi-sweet chocolate pieces |
| 3 | tablespoons | Butter |
| ¼ | cup | Sour cream |
| ½ | teaspoon | Vanilla |
| 1½ | cup | Sifted powdered sugar |
Directions
CRUST
FILLING
TOPPING
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:18 +0200 From: wallace@... (Nancy)
Combine crumbs, brown sugar, and butter. Press into a 9 inch springform pan. 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.
Topping: 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 till smooth and of spreading consistancy. Spread over filling. Chill until firm.
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