Reeses Overload Cake by đź’ĄFonte Mazeđź’Ą - Musely
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Reeses Overload Cake

posted in Food & Drink > Recipes
02/15/2014
  • Ingredients:
    Peanut Butter Blondie Layers-Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
    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

  • 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.

  • Crustless Cheesecake portion:
    1 stick softened butter
    1/2 cup granulated sugar
    2- 8 oz packages cream cheese, softened
    1 1/2 oz. package cook and serve vanilla pudding
    2 eggs
    1 tsp baking powder
    2 melted Hershey Bars
    1/2c. melted ghirardelli bittersweet chips, melted

  • 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.

  • Peanut Butter Frosting
    4c. confectioner’s sugar
    1c. SKIPPY peanut butter
    2T. soft butter
    1 tsp. vanilla
    few T. of milk

  • 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. Add milk slowly. Beat on high till fluffy!
    Chocolate frosting:

  • 1/2c. 6T cocoa powder
    3/4c. confectioners’ sugar
    1/2 cup heavy cream
    1/2 cup unsalted butter, very soft
    dash salt
    1 cups confectioners’ sugar
    1 teaspoon vanilla

  • 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.
    Assembly!!!
    Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake.

  • Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire 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!!!

  • Don't forget to like
    Thank You!

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