REESE'S OVERLOADED CAKE

Ingredients

• 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
• 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
• 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
• 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