Chocolate Peanut Torte - cooking recipe

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
CREAMY PEANUT BUTTER FILLING
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
FUDGE TOPPING
3 tablespoons butter
1 ounce unsweetened chocolate
1/2 cup powdered sugar
2 tablespoons nonfat milk

Preparation

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