Reeses Overload Cake

By Anne545

2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING

Ingredients

• Peanut Butter Blondie Layers:
• 2 sticks butter
• 1 c. SKIPPY peanut butter
• 3 c. sugar
• 6 eggs
• 2 tsp. vanilla
• 2 c. flour (USE C4C FLOUR TO MAKE IT GLUTEN FREE)
• 2 tsp. baking powder
• Crustless Cheesecake portion:
• 1 stick softened butter
• 1/2 cup granulated sugar
• 2- 8 oz packages cream cheese, softened
• 2 eggs
• 1 1/2 oz. package cook and serve vanilla pudding
• 1 tsp baking powder
• 2 melted Hershey Bars
• 1/2 c. melted ghirardelli bittersweet chips, melted
• Peanut Butter Frosting:
• 1 c. SKIPPY peanut butter
• 2 T. soft butter
• 1 tsp. vanilla
• 4 c. confectioner's sugar
• few T. of milk
• Chocolate Frosting:
• 1/2 cup heavy cream
• 1/2 c. + 6T cocoa powder
• 3/4 c. confectioners' sugar
• 1/2 cup unsalted butter, very soft
• dash salt
• 1 cups confectioners' sugar
• 1 teaspoon vanilla
• For Assembly:
• Peanut butter chips
• Dark chocolate chips
• 8 Reeses Peanut Butter Cups

Details

Adapted from 2.bp.blogspot.com

Preparation

Step 1

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 baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

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.

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. Add milk slowly. Beat on high till fluffy!

Chocolate Frosting:

Heat cream in microwave and pour in mixer with cocoa powder and 3/4c. confectioners' sugar. Mix well. Add butter, salt, 1c. confectioners' sugar, & 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!!!