REESE'S OVERLOAD CAKE

By TrayH

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

Details

Adapted from hugsandcookiesxoxo.com

Preparation

Step 1

~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.

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~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.

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~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!)

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~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.

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~ 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!!!