YUP! THE CAKE IS WEIGHING IN AT A WHOPPING 11.5 POUNDS!!!!!!!!!!!!
GETTING READY FOR THE FIRST SLICE!!!
OOOOOOOOH!!!! CHECK OUT THOSE LAYERS!!!!!
ARE YOU CONVINCED YET THAT YOU NEED TO MAKE THIS??? SET ASIDE 2 DAYS MINIMUM AND GET TO WORK. USE ANY CHOCOLATE CAKE RECIPE OR MIX YOU LIKE.I USED BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX TO MAKE THIS A GLUTEN FREE RECIPE. THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND SERVE THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!
BAKE BETTER BATTER CAKES IN TWO 9 INCH PANS FOLLOWING BOX MIX.
Crustless Cheesecake portion:
30 mini peanut butter cups, CUT IN FOURTHS
2 sticks softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder
Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with
parchment and then grease the parchment. Lightly flour the pans and tap out excess
over the sink.
Cream butter and sugar. Add cream cheese until smooth. Add remaining ingredients except peanut butter cups. Mix again until smooth. Fold in peanut butter cups. Divide batter evenly between 2 pans. Bake 55- 1 hour. Once out of the oven, place immediately in freezer! Cheesecake will deflate forming a nice pocket for the caramel.Turn out frozen cheesecakes and remove parchment. Reline the pan they
were in with enough parchment to hang over the sides of the pan.
Place the cheesecakes back in the pans and return to freezer.
Make the caramel
TWO -14 ounce cans of Eagle sweetened condensed milk
10 T. butter
80 KRAFT caramels
Make the caramel in 2 batches dividing above ingredients. Put 1 can sweetened condensed milk, 5 tbsp. butter and 40 caramels in a bowl. Microwave about 3 mins. until smooth-stir as you go.
Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.
Layer cakes: chocolate, cheesecake and repeat
Frosting Recipe1 2/3 cup Nestle chocolate chips
1 1/2 cups heavy cream
1/2 T. light Karo corn syrup
Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir. Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny look. Return cake to freezer.
Pour rest of the ganache into the mixer bowl and whip on high for about 8 mins. until fluffy!! Frost sides of cake with this!
Peanut Butter decorations:
2/3 c. Skippy peanut butter-creamy!
8 T. soft butter
1 c. powdered sugar
Beat pb and butter and slowly add sugar. Beat till smooth. Pipe onto cake using pastry bag or ziploc bag with cut corner.
For Chocolate curls, I melted chocolate onto a cookie sheet and scraped it up when cool using a bench scraper. You tube has great videos for technique!
ADAPTED FROM
http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html
17 comments:
So what kind of chocolate do you use for your curls?
I tried them a few weeks ago and used melted chocolate chips and it was a disaster. They didn't curl as all just stuck to my spatula and broke.
Oh My!! I saw this on Pinterest and I wonder if it was from your blog. I so want to try and make it!! YUM! Is it simple or pretty difficult? I will tell you I am ok at baking but I really like to try.
Following you from the Blog Hop. Please stop by if you get a chance. I recently added a poll. Check it out and make your choice. : )
Thanks so much!! :)
Julie from Stlavonlady - a cat, a girl, a man and me!
Wonderful recipe but please consider not posting entirely IN CAPS AS ITS VERY HARD TO READ.
Ha..I love the caps..guess it depends on how old you are!! ;)
Thanks anonymous!!! LOVE the caps too-that's how we roll here!!!
I made something very similar to this cake for my birthday 2 years ago. I made 2 chocolate brownie layers instead of chocolate cake layers. I made ganache and once the cake was assembled, I poured it over the top then garnished with the peanut butter swirls and pb cups. TO DIE FOR!!! And yes, I was inspired by Sprinkle Bakes!
You can make great chocolate curls using a cheese knife, too. the kind that are wide and flat with a cutting slot in them. But, it only works with blocks of chocolate...have to have something to hang onto and also a thick enough chunk of chocolate for the cheese slicer to work. You make them of differing lengths/thicknesses simply by controlling how long and how deep you let the cheese knife go into the chocolate block.
My birthday is tomorrow, who wants to get paid To make it for me. Text me at 657-203-4098
Did you put caramel on the cake also, or just the cheesecake? I split it between all four because I was afraid the layers would seperate. They are in the freezer now, and my husband and I are so excited to try it tomorrow!
Only on the cheesecakes but I don't think u can wrong either way! I am actually making a new version of this right now-with chocolate cheesecake!!! enjoy!!!
Hi. Can't wait to try this, it looks delicious. I have a question, do you prepare the pudding or just add the powder? Thanks for the help.
just add the powder! can't wait to hear how it comes out!!!!
Does this cake need to be refrigerated or kept in freezer? Not sure I understand that part. Thanks. Can't wait to make this cake!
I kept it in the freezer but it was pretty hard to cut so try the fridge. Just know the caramel is very oozy when u cut it but oh, so delish!
Argggg, I made the pudding as directed, then added it. I wish this would've been more clear in the instructions before reading the review :(
Oh no! The directions do not mention preparing the pudding though-it just calls for the package and then says to add the ingredients. If pudding needs to be made, it will always tell you that in one of the steps. How did it come out? Hope it was still a success!!!
I'm not sure I have it in the freezer with the Carmel added, just waiting to do the rest tomorrow and take it to my mother in laws for her bday, I will let you know after I try it :)
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