REESE'S OVERLOAD CAKE

REESE'S OVERLOAD CAKE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ~For the Peanut Butter Blondie Layers:

  • 2

    sticks butter

  • 1

    c. SKIPPY peanut butter

  • 6

    eggs

  • 2

    tsp. vanilla

  • 3

    c. sugar

  • 2

    c. flour (USE C4C FLOUR TO MAKE IT GLUTEN FREE)

  • 2

    tsp. baking powder

  • ~For the Crustless Cheesecake portion:

  • 1

    stick softened butter

  • ½

    cup granulated sugar

  • 2- 8 oz packages cream cheese, softened

  • 1½ oz. package cook and serve vanilla pudding

  • 2

    eggs

  • 1

    tsp baking powder

  • 2

    melted Hershey Bars

  • ½

    c. melted ghirardelli bittersweet chips, melted

  • ~For the Peanut Butter Frosting:

  • 4

    c. confectioner's sugar

  • 1

    c. SKIPPY peanut butter

  • 2

    T. soft butter

  • 1

    tsp. vanilla

  • few T. of milk

  • ~For the Chocolate Frosting:

  • ½

    c. + 6T cocoa powder

  • ¾

    c. confectioners' sugar

  • ½

    cup heavy cream

  • ½

    cup unsalted butter, very soft

  • dash salt

  • 1

    cups confectioners' sugar

  • 1

    teaspoon vanilla

Directions

~For the Peanut Butter Blondie Layers: * Butter 2 9 inch pans and line with parchment. Butter the parchment. * Preheat oven to 350 * Melt butter and Skippy. Put in mixer and add sugar. Add eggs and vanilla. * Add flour and powder. * Divide into 2 pans. * Bake approx 35 mins. * Cool completely. I like to freeze the cooled layers for easier frosting. ********************************************************************* ********************************************************************* ~For the Crustless Cheesecake portion: * Preheat oven to 325 degrees. * Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside. * Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. * Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then deflate when taken out. * Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly. ********************************************************************* ********************************************************************* ~For the Peanut Butter Frosting: * Beat peanut butter, butter, vanilla and 2c. powdered sugar. * SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Be sure to add milk slowly and beat on high till fluffy!) ********************************************************************* ********************************************************************* ~For the Chocolate frosting: * Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners. Mix well. * Add butter, salt, 1c. confectioners, vanilla and whip on high. Set aside. ********************************************************************* ********************************************************************* ~ To Assemble: * Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. * Layer itas follows: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. * Frost entire assembled cake in pb frosting. * Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. * Keep chilled!!!


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