Reese's Overload Cake
INGREDIENTS
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Peanut Butter Blondie Layers-Butter 2 9 inch pans and line with parchment. Butter the parchment. Preheat oven to 350
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2 sticks butter
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1 c. SKIPPY peanut butter
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6 eggs
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2 tsp. vanilla
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3 c. sugar
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2 c. flour
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2 tsp. baking powder
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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.
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Peanut Butter Frosting
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4c. confectioner's sugar
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1c. SKIPPY peanut butter
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2T. soft butter
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1 tsp. vanilla
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few T. of milk
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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!
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Chocolate frosting:
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1/2c. + 6T cocoa powder
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3/4c. confectioners' sugar
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1/2 cup heavy cream
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1/2 cup unsalted butter, very soft
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dash salt
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1 cups confectioners' sugar
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1 teaspoon vanilla
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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.
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