Tuesday, August 14, 2012

REESE'S OVERLOAD CAKE-2 PEANUT BUTTER BLONDIE LAYERS, 1 CHOCOLATE CHEESECAKE LAYER FILLED WITH AN INTENSE CHOCOLATE FROSTING, TOPPED WITH PB FROSTING







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!!!





















54 comments:

tmcc4 said...

Omg! This looks so dang delicious!!!

Anonymous said...

Can this cake be frozen?s

Jenna@LittleKitchenBigFlavors said...

You had me a Overload! I need an excuse to make this, immediately. Great recipe!!

Lois Christensen said...

Wow! This looks GREAT! Thanks for sharing on Foodie Friends Friday! Don't forget to come back and vote on Sunday!

CrazyNutsMom said...

This just looks delicious. Peanut Butter and chocolate are my favorites. I pinned it!

Julie E said...

Holy cow Danielle! This cake is calling to me. Totally pinned for later. I'd love to have you share at my link party!
http://www.whitelightsonwednesday.com/2012/08/wednesday-whatsits-22.html

From Sugar Cookies to Peterbilts said...

Oh my gosh! I just saw your cake over at Scrumpstious Sunday's and had to come check it out! It looks amazing!

Jaime Lyn said...

Oh my, this looks amazing! I would love to invite you to share this & any other recipes at Mom's Test Meal Mondays! I'm also hosting a giveaway this week with 10 awesome prizes! Hope you can join the party!

Jaime @ Mom's Test Kitchen

Jocelyn said...

This is awesome looking!!!! I love every single thing about it!!! Thank you so much for sharing on Trick or Treat Tuesday...you were the most viewed link last week:-)

Debi....Recipes For My Boys said...

WOW!!!! This is incredible!!! I wish I could eat that big slice right now! Thank you for sharing on Thursday's Treasures Week 47. Looking forward to more amazing recipes! <3 and hugs sweetie! http://www.recipesformyboys.com/2012/08/thursdays-treasures-week-47.html

The Mandatory Mooch said...

WOW!! This looks amazingly rich and delicious. Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party will be live tonight. www.mandatorymooch.blogspot.com

Thanks, Nichi

Addicted to Recipes said...

Another great creation!!! I'm featuring your recipe this week over at Addicted to Recipes! http://iamaddictedtorecipes.blogspot.ca/2012/08/scrumptious-sunday-25-features.html

Debra Kapellakis said...

Goodness gracious sakes alive, girlie!!! I think I just died and went to heaven looking at the photo's and reading the ingredients. This is amazing. Some of my favorite things, cheesecake, chocolate, peanut butter, butter, Reese's peanut butter cups...WOW!

christine said...

Oh My Word!! I cannot wait to try this!!! Mmmmmmmmmmmmmmmm

Amanda said...

I am actually making this today for my husband's birthday tomorrow!! I will update after we enjoy it!!

Anonymous said...

It taste very good but the cake really falls apart a lot when you go to remove it from the pan! It's kinda messy to assemble :/

DANIELLE said...

THAT'S WHY IT SAYS TO FREEZE THE LAYERS!

Anonymous said...

When you refer to a package of vanilla pudding, do you mean straight out of the package or made into pudding? Thanks!

DANIELLE said...

STRAIGHT OUT OF THE PACKAGE :-)

The Crafty Angel (aka Manicured/Headacheslayer) said...

WOW!!!! This is going to be my Mother's Day cake ;)

Just subscribed!!

DANIELLE said...

Great choice for mother's day!!!!! Thank you for subscribing!!!

Anonymous said...

OMG, I am diabetic, so if I make and eat this, will I see Jesus ? :-)

DANIELLE said...

HAHHAHA SKIP THE SLIVER AND JUST HAVE A BITE LOL

Anonymous said...

What temperature do you cook the blondie on? And, on the vanilla pudding, you only use 1.5 oz of the 3 oz box? I cant find a 1.5 oz package.

DANIELLE said...

350 AND ONLY USE 1.5 OUNCES

Tracy said...

So I finally found a reason to make such a large and intricate cake!! Most comments I see aren't from anyone who made it, but from those who think it looks tasty. :) well, it IS tasty. I made it for a large birthday party, and due to richness of the cake, took quite a bit home even after everyone was well fed! Not that i mind. It took some time baking, cooling, freezing the layers and I made it over a span of two days. Lots of bowls and mixing and utensils and washings.... Time consuming but worth it for a special occasion. The freezing of the layers was essential to outting it together. Followed directions to the letter. I wouldn't change a thing about the peanut butter frosting! Rich and to die for! Plenty for the entire cake and a bit extra. Careful not to sdd too much milk... it will start to slowly slide off of the cake when not in the fridge. You could probably simplify some of the cake layers ( not sure what the jello pudding mix was crucial for, you could only melt one type of chcolate for the cheesecake instead of two, etc). Regardless, when I make it again someday, I KNOW it will impress. It looks great and would knock over any peanut butter lover.

Carol Aylward said...

Wow! Looks amazing! Thanks! So we can't eat for a year after having a piece, it would be worth it I bet!

Anonymous said...

Do I grease the blondie pans???

DANIELLE said...

TRACY-PSYCHED U LIKED IT!
THANKS EVERYONE FOR THE NICE COMMENTS....YES GREASE THE PARCHMENT ON THE BLONDIES OR USE NONSTICK FOIL

Stephanie Waters said...

This may sound stupid, but what kind of flour? AP, self-rising, or cake flour?

DANIELLE said...

NO, NOT STUPID AT ALL :-) I USE ALL PURPOSE! HAPPY BAKING!

Harrys Mum said...

Hello all the way from Australia..I am in the middle of making this cake for my American husband and step children..the whole peanut butter concept apart from on toast is still a bit weird to me, but my Australian son has sampled my little test cake and is a convert! Had to convert it all to our measurements..but so far so good.. cakes are in the freezer, cheesecake part is baking and frosting is ready to go!! I had my husband sample the cake mix before it went in the oven and I swear he froze and said OMG this is a taste from my childhood!! Thanks :)

DANIELLE said...

harrys mum-loved your post!! did u taste the final cake yet???!!!1

Anonymous said...

What size are the hershey bars that go into cheesecake?

DANIELLE said...

THE REGULAR SIZE SOLD USUALLY 6 IN A PACKAGE.

Anonymous said...

I made this yesterday. It was amazing. It was so rich no one could finish their piece. Thanks for the recipe. I will be making the pb blondies as a standalone dessert for sure!

Anonymous said...

I made this yesterday. It was amazing. It was so rich no one could finish their piece. Thanks for the recipe. I will be making the pb blondies as a standalone dessert for sure!

Ruth said...

I am making this right now and am still confused about the size of the hershey bars. I have two 4 oz bars--is that right?

DANIELLE said...

Just checked for u. Each bat is 1.55 ounces

Ruth said...

Not quite sure what to say about this cake. It was a ton of work (to be expected) and the recipe was a tad confusing at times (ex. no overall ingredient list). Everything tasted really good though, but all together I thought it was just too rich. Some people loved it, most people seemed to like it, but couldn't finish there pieces. Author did respond right away to my question which as great!

The Crafty Angel (aka Manicured/Headacheslayer) said...

Fantastic recipe! My husband and teen daughter made this for me for Mother's Day. SO amazing!

My daughter got a *tiny* bit heavy-handed with the "dash of salt" in the chocolate icing. Otherwise, they did a great job recreating your cake!

DANIELLE said...

the crafty angel-I am smiling!!! so glad u enjoyed it!!!!!!

runnergirl said...

I just made it for my son!!!! It's his 21st bday and he found the recipe and sent to me!! It took 2 days and it looks fantastic!!! His sister is even allergic to peanuts but it's his special day! She had to leave while blondies were baking! LOL! I tasted every thing along the way! OMG, the peanut butter frosting tastes like PB fudge! Can't wait to have a TEENY piece later! I bet 4 billion calories per bite! LOL!! THanks for sharing!

Malia said...

Looks delicious! Peanut butter and chocolate, my favorite combination!

Mindy Shadle said...

Does it matter whether you use glass or metal pans?

DANIELLE said...

I would use metal pans.

Anne Tuck said...

Hi, Do you turn out the blondie layers before freezing?

DANIELLE said...

yes :-)

Anne Tuck said...

One more question. When you say to heat the cream, how warm should it be?

DANIELLE said...

LESS THAN BOILING

NeeNee said...

I'm making it tonight and finishing tomorrow for a dual birthday tomorrow. Wish me luck!

DANIELLE said...

GOOD LUCK!!! HOPE IT COMES OUT FABULOUS!!!

Velvet Champagne said...

Danielle, Can I freeze the layers overnight and then assemble it next day? Planning on this for Thanksgiving and it would be great to be able to do the baking tonight.

DANIELLE said...

u can absolutely freeze the layers-enjoy!!!

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