Chocolate-Peanut Butter Torte

Two secret ingredients, applesauce and mayonnaise, provide moisture and tenderness in this dramatic cake.


  • 1 2/3  cups (400 mL) devil's food cake mix
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons mayonnaise
  • 1   egg
  • 1/2 cup unsweetened applesauce
  • 1/3 cup semi-sweet chocolate morsels
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons caramel ice cream topping
  • 2 tablespoons creamy peanut butter, divided
  • Spanish peanuts (optional)


  1. Preheat oven to 350°F. For cake, lightly spray Small Bar Pan with canola oil using Kitchen Spritzer. Cut a piece of Parchment Paper to cover bottom of pan. Line pan with Parchment Paper; lightly spray with canola oil. In Classic Batter Bowl, whisk cake mix and cocoa powder using Stainless Whisk. Add mayonnaise, egg and applesauce; whisk until well blended. Pour batter into pan. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Remove from oven to Stackable Cooling Rack; cool 5 minutes. Remove from pan; cover with clean Bamboo Kitchen Towel and cool completely.

  2. For glaze, combine chocolate morsels, whipping cream, ice cream topping and 1 tablespoon of the peanut butter in Small Micro-Cooker®. Microwave on HIGH 15-30 seconds or until melted; stir until smooth. Set aside. Place remaining peanut butter in (1-cup) Prep Bowl. Microwave on HIGH 10-20 seconds or until melted and smooth; set aside.

  3. To assemble torte, using Bread Knife, cut cake in half crosswise to form two equal layers. Carefully place one layer on top of the other and trim to match edges. Place one layer onto serving plate. Spread half of the glaze over bottom layer using Small Spreader, allowing glaze to drip down sides. Top with second cake layer. Repeat with remaining glaze. Drizzle with melted peanut butter and swirl into glaze using Quikut Paring Knife. If desired, sprinkle peanuts around bottom of torte. Slice using Utility Knife dipped in hot water.


  • 4  servings

Nutrients per serving:

Calories 560, Total Fat 27 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 71 g, Protein 10 g, Sodium 660 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:

3 starch, 1 1/2 fruit, 5 fat (4 1/2 carb) 

Cook's Tips:

If desired, half of a standard devil's food cake mix (9 ounces or 1 3/4 cups dry mix) can be substituted for the 9-ounce package of cake mix.

This recipe can be easily doubled and baked in the Medium Bar Pan using an 18.25-ounce package of devil's food cake mix. Bake at 350°F 28-32 minutes; proceed as recipe directs.

To easily drizzle peanut butter over top of torte, pour melted peanut butter into corner of resealable plastic food storage bag. Twist top of bag; secure. Cut a small tip off corner of bag to allow the peanut butter to flow through.

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