Peanut Butter Creme Fudge Torte

CAKE:
1 Pillsbury Moist Supreme Devil’s Food Cake Mix
1 1/4 Cups Water
1/2 Cup Corn Oil
3 Eggs

FILLING:
6 Tablespoon all-purpose Flour
1 Cup milk
1 Cup granulated sugar
1 Cup butter, softened
1 Cup Creamy Peanut Butter
1 Teaspoon Vanilla

GLAZE:
3/4 Cup Semi Sweet Morsels
1 Tablespoon Corn Oil
1/3 Cup unsalted roasted peanuts, chopped

Heat oven to 350F. Generously grease with shortening and lightly flour two 8 or 9 inch round cake pans. Mix Cake mix, water, oil and eggs in large mixing bowl at low speed until moistened. Beat 2 minutes at high speed. Pour batter into prepared pans. Bake 8-inch pans for 30-40 minutes or 9-inch layers for 25-35 minutes until toothpick inserted in center of cake comes out clean. Cool in pan on cooling rack 10 minutes. Remove from pans. Cool completely.

While cake is baking, prepare filling. Combine flour and milk in medium saucepan. Cook over medium heat, stirring constantly until very thick. Transfer mixture to a bowl and cover surface with plastic wrap. Cool in refrigerator while cake is baking and cooling. Combine sugar, butter, peanut butter and vanilla in large mixing bowl. Cream. When milk mixture is chilled, add to creamed mixture and beat until fluffy, about 2 minutes.

Cut cooled cake layers in half horizontally using a thread or long sharp knife forming 4 thin layers. Place one layer on serving dish cut side up. Spread 1/3 of filling evenly over cake. Repeat with second and third layers spreading 1/3 of filling on top of each. Top with remaining layer of cake, cut side down.

In small microwave safe bowl, combine chocolate chips and oil. Microwave on medium for 1-1 1/2 minutes until chocolate chips are melted. Stir until smooth. Reserve 1/4-cup glaze. Spread remainder of glaze evenly over top of cake. Sprinkle with chopped peanuts. Use remaining 1/4-cup glaze to drizzle over peanuts and down sides of cake. Refrigerate cake until ready to serve (at least 2 hours).