Reese’s Overload Cake

(from cchandler’s recipe box)

Cook time: 60 minutes

Categories: Dessert

Ingredients

  • 2 sticks butter
  • 1 cup of SKIPPY peanut butter
  • 6 eggs
  • 2 tsp. vanilla
  • 3 cups sugar
  • 2 cups flour
  • 2 teaspoons baking powder

Directions

  1. Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

  2. Crustless Cheesecake portion:

  3. 1 stick softened butter

  4. 1/2 cup granulated sugar

  5. 2- 8 oz packages cream cheese, softened

  6. 1 1/2 oz. package cook and serve vanilla pudding

  7. 2 eggs

  8. 1 teaspoons baking powder

  9. 2 melted Hershey Bars

  10. 1/2 cup melted Ghirardelli bittersweet chips, melted

  11. 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.

  12. Cream butter and sugar. 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 it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

  13. Peanut Butter Frosting

  14. 4 cups confectioner’s sugar

  15. 1 cup SKIPPY peanut butter

  16. 2 tablespoons soft butter

  17. 1 teaspoon vanilla

  18. few tablespoons of milk

  19. Beat peanut butter, butter, vanilla and 2 cups of 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!

  20. Chocolate frosting:

  21. 1/2 cup + 6 tablespoons cocoa powder

  22. 3/4 cup confectioners’ sugar

  23. 1/2 cup heavy cream

  24. 1/2 cup unsalted butter, very soft

  25. dash salt

  26. 1 cups confectioners’ sugar

  27. 1 teaspoon vanilla

  28. Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.

  29. 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!!!

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