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!!!
tmcc4 says
Omg! This looks so dang delicious!!!
Diana says
I made this cake after much deliberation (due to the many steps), but it was not too hard to make and assemble. The taste was to die for – I highly recommend making this overload cake. I made it for my daughter’s birthday and she was very impressed; my boyfriend said it was the best cake he had ever eaten and the most decadent (serve in small slices). Don’t change a thing about this recipe and it will turn out perfectly. It even looked professional and I am no cake maker! Thank you for this super great recipe! I am keeping it 🙂
danielle says
SO HAPPY IT WAS A HIT!
Anonymous says
Can this cake be frozen?s
gerry says
I have made this entire cake several times. I have also made the blondies separately several times. .. I have frozen the cake after slicing it into serving sizes and it has kept well for over a month in the freezer.
Jenna@LittleKitchenBigFlavors says
You had me a Overload! I need an excuse to make this, immediately. Great recipe!!
Melissa says
No excuse needed! 😀
danielle says
hee hee
Lois Christensen says
Wow! This looks GREAT! Thanks for sharing on Foodie Friends Friday! Don’t forget to come back and vote on Sunday!
CrazyNutsMom says
This just looks delicious. Peanut Butter and chocolate are my favorites. I pinned it!
Julie E says
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 says
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 says
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 says
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 says
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 says
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. http://www.mandatorymooch.blogspot.com
Thanks, Nichi
Addicted to Recipes says
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 says
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 says
Oh My Word!! I cannot wait to try this!!! Mmmmmmmmmmmmmmmm
Amanda says
I am actually making this today for my husband’s birthday tomorrow!! I will update after we enjoy it!!
Anonymous says
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 says
THAT’S WHY IT SAYS TO FREEZE THE LAYERS!
Anonymous says
When you refer to a package of vanilla pudding, do you mean straight out of the package or made into pudding? Thanks!
DANIELLE says
STRAIGHT OUT OF THE PACKAGE 🙂
The Crafty Angel (aka Manicured/Headacheslayer) says
WOW!!!! This is going to be my Mother’s Day cake 😉
Just subscribed!!
DANIELLE says
Great choice for mother’s day!!!!! Thank you for subscribing!!!
Anonymous says
OMG, I am diabetic, so if I make and eat this, will I see Jesus ? 🙂
DANIELLE says
HAHHAHA SKIP THE SLIVER AND JUST HAVE A BITE LOL
Anonymous says
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 says
350 AND ONLY USE 1.5 OUNCES
Tracy says
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 says
Wow! Looks amazing! Thanks! So we can’t eat for a year after having a piece, it would be worth it I bet!
Anonymous says
Do I grease the blondie pans???
DANIELLE says
TRACY-PSYCHED U LIKED IT!
THANKS EVERYONE FOR THE NICE COMMENTS….YES GREASE THE PARCHMENT ON THE BLONDIES OR USE NONSTICK FOIL
Stephanie Waters says
This may sound stupid, but what kind of flour? AP, self-rising, or cake flour?
DANIELLE says
NO, NOT STUPID AT ALL 🙂 I USE ALL PURPOSE! HAPPY BAKING!
Harrys Mum says
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 says
harrys mum-loved your post!! did u taste the final cake yet???!!!1
Anonymous says
What size are the hershey bars that go into cheesecake?
DANIELLE says
THE REGULAR SIZE SOLD USUALLY 6 IN A PACKAGE.
Anonymous says
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 says
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 says
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 says
Just checked for u. Each bat is 1.55 ounces
Ruth says
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) says
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 says
the crafty angel-I am smiling!!! so glad u enjoyed it!!!!!!
runnergirl says
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 says
Looks delicious! Peanut butter and chocolate, my favorite combination!
Mindy Shadle says
Does it matter whether you use glass or metal pans?
DANIELLE says
I would use metal pans.
Anne Tuck says
Hi, Do you turn out the blondie layers before freezing?
DANIELLE says
yes 🙂
Anne Tuck says
One more question. When you say to heat the cream, how warm should it be?
DANIELLE says
LESS THAN BOILING
NeeNee says
I’m making it tonight and finishing tomorrow for a dual birthday tomorrow. Wish me luck!
DANIELLE says
GOOD LUCK!!! HOPE IT COMES OUT FABULOUS!!!
Velvet Champagne says
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 says
u can absolutely freeze the layers-enjoy!!!
Rachel says
Love this! Plan to make for my husband’s upcoming birthday, but have a few questions. How exactly do you freeze lawyers? In something, on something, wrapped, etc? How do you keep them ‘safe’ (not getting bumped, freezer smell, etc) in the freezer? If I make this cake a day in advance, can it be stored at room temp or does it need to be refrigerated? THANK YOU so much in advance and thanks for the awesome looking cake!!!!!!
Carol Evans says
You answered Rachel that if you keep it at room temp, the caramel will melt everywhere….where is caramel in this recipe?? Did I miss something? Thanks!
danielle says
Sorry, that reply was on the wrong cake thread! But, I’d still chill it! 🙂
danielle says
I WOULD CHILL IT! 🙂
alline says
I’m totally making this for my church when we have fellowship dinner again
danielle says
woo hoo!!!
Carla Hoogerwerff says
Hi I have 2 questions diabetic or not making this thank God I am pretty good with my diabetes so I can cheat from time to time lol anyway why butter or grease pans then parhment then grease again? Also if I don’t have a stand mixer with paddle attachment is it ok to use an electric mixer with regular attachments. Thanks for sharing this recipe looks awsome can’t wait to make it.
danielle says
DOUBLE greasing keeps parchment in place and then the cake from sticking. I am sure a regular mixer is fine! hee hee on cheating-enjoy!!!
Poppy Hannah says
Hi! Wow, what a cake! I so want to make this. The site will not allow me to print this recipe, it tells me access denied. What do I need to do to get the recipe without copying it long hand? I tried to Pin it, but can’t find it. Do I need to join something? Please help – I’ve been searching for this recipe where Pin Interest took me – “Everything Cake” – but it’s not on that board, but there is SO MUCH on that board, I’d love to make every single cake there at least once!! So beautiful & I just know each & every one will be as delicious as they look! I’ll be watching to see if anyone responds, and I thank you in advance, who ever you may be! God bless & have a wonderful weekend! Poppy Hannah 🙂
danielle says
strange you can’t print it-did you try the print friendly button?
Mary says
Could you please tell me what C4C flour is? I need to make this gluten free… Thank you! It looks fantastic!!
danielle says
C4C is Cup 4 Cup flour. It is sold at Williams Sonoma and is the BEST gluten free flour ever!!!!!!
sheryl says
u can just add gluten free flour and make it it gluten free.. u r adding peanut butter and that is not gluten free..
danielle says
Most peanut butters ARE gluten free but always check the label of your brand.
Mary says
Williams Sonoma?? Is that an American store? I am from Canada, but it’s okay I have created my own awesome gf flour. Thanks for the quick reply!.
danielle says
Oh, not sure-maybe only in USA-enjoy
Jody says
I saw this posted on FB and knew I had to make it. I’ve gotten the two peanut butter layers cook and the chocolate cheesecake part in the oven now. My two boys have asked me what is that wonderful smell!!! I can’t wait to put it all together and try it. So far, everything has come out just like stated. Thanks for sharing. 🙂
danielle says
I am so glad it’s all working for you!!!! Let me know how the taste testers like it :heart:
Jody says
It was so delicious!!! It is a very sweet tasting cake, so you can’t eat to much, but loved it. So did our family and friends that we shared it with. Thanks for the recipe, will make it again.
Mary says
Almost all peanut butters are gluten free…if it’s real peanut butter, there is no gluten…
Lynn says
I think I gained 6 pounds just looking at the photo! It must be out of this world!
danielle says
haaaha thank u!!!
Callie says
Made this last night for church. It was amazing!!! I just had little of the leftover with coffee for breakfast 😉 Thank you for this amazing recipe!
danielle says
woo hoo-so happy it was a hit!!!!!!
Brittany says
Can I make this successfully without a blender?
danielle says
you do not need a blender
Brittany says
Sorry I meant a mixer
danielle says
have a handheld mixer?
Brittany says
No, nothing. Just a wisk and wooden spoon. Lol
Tanya says
I’m baking the blonde layers right now and I’m already 10mins longer baking and they are nowhere near done (per toothpick test). They are getting pretty dark on top…if this doesn’t work out it will be disappointing 🙁
Tanya says
Was a total of 13 mins longer…maybe I’m at a higher altitude?
danielle says
could be!
Heather says
My mom is a leap year baby. So for her actual birthday I always make her a super special cake. But when I seen this cake I knew it couldn’t wait until her actual leap year birthday. Needless to say I’m making it right now for her. She is soooooo gonna love this!
danielle says
awww happy birthday to your mom!!!!!
Heather says
Thanks 🙂 My cheesecake layer kinda exploded… lol… not sure what I may have done wrong but I think I can still use what is left . I hope so anyway 🙂
danielle says
exploded?!!!?? Bet it will taste great-you’ll hide the explosion with frosting lol
Heather says
Yes exploded! I was dumbfounded by it. That’s what I figured too
danielle says
I can’t picture it-never heard of a cheesecake exploding-did u take a pic?
Heather says
No I never thought to… It doesn’t taste the best but it sure is yummilicious!!!!!!!!
danielle says
I’m glad it was still yummy!!!
Heather says
HAHA I meant look the best but still tastes yummy
danielle says
lol ok i feel better then!!!
Michaeline Maslowski says
Making today for my daughter in laws b day. pudding is that 3 tablespoons instant pudding. I am so confused and want to get this right!!!!!!! Thanks
Michaeline Maslowski says
is 1.5 oz of pudding just 3 tablespoons. Making the cake starting today for my daughter in laws birthday!!!
confused, thanks,
danielle says
the pudding I bought was 3 ounces so I just used half the packet
Michaeline Maslowski says
Thank you so much!!! she actually sent the recipe to me and this this was my job!!!! Looking forward to making it and can not wait to eat it!!!!1 Although she does not know I am making it for her and she is on a diet, LOL!!!!!! Let you know the outcome!!!!!!
danielle says
Can’t wait to hear!!!
Missy says
I totally forgot to add the pudding!Aaaahh! It’s already in the freezer and the batter tasted ok when I tested it before I put it in the over.
Hugs & Cookies xoxo says
WAS IT STILL DELISH? GUESSING IT WAS!!!
Michaeline Maslowski says
Just to let you know it was absolutely delicious!!!!! My daughter in law loved it and, yes, she did eat it!!!!! Not too big of a piece but she caved in. My children all said make it again mom!!!!!! Not much of the cake left either!!!!!! Thanks for sharing your recipe. I also added pineapple cut out with a cookie cutter in a 4 and a 0 for her 40th. Dipped each number in chocolate and put it on top of the cake just to add a little more sweetness, LOL!!! My grandson grabbed both and they were gone!!!!!!!!!! It was a few days of baking but well worth the time and watching all enjoy!!!!!!!!!
danielle says
What a wonderful review-I am so happy it worked out for you. And the pineapple sounds delish!!!
marpelle says
Layers are baked. Assembly tomorrow. Can’t wait!!!
Flossy says
In regard to the cheesecake do you let it sit out to cool until it deflates and then put it in the freezer. Did you cover it before freezing while it was still warm
danielle says
right into the freezer-do not cover
Carla Hoogerwerff says
I have made this cake for my son’s 15th Birthday and it was a hit, although I almost couldn’t because I don’t own one of those beautiful mixers with the different attachments but a great friend of mine does and she lent it to me to make it all possible, I followed directions to the T and it was easier then I thought. Thanks for the recipe. I only have a basic hand mixer is there any way to do all the steps if you don’t have the paddle attachments?
Katharine Kidd says
My brother made this for my 21st and it was AH-MAY-ZING! So much sweet/saltyness and the icing was just divine. He topped it with chocolate chips! Definitely a winner for anyone who can handle intense flavors and DENSE cake. Loved it – making it again for a family reunion. Great recipe!
sandy says
I am making this tomorrow do you mix the pudding or just use the powder and it is the cook pudding mix right
danielle says
just add the powder
danielle says
just add the powder-yes cook and serve kind not the instant
Rosanna says
I have made this cake once and it was a huge hit with everyone! It was delicious and looked great. I did find that overall it was just HUGE, and it was difficult to finish a slice. I’d like to make it again, but I’m considering halfing the ingredients for each layer, making each layer half the thickness. Any comments or suggestions on baking times if I try this?
Barbara says
I tried making this last year but the peanut butter cake did not cook in the middle. I read the directions again and did exactly what it said, had the right oven time, etc. I even left it in the oven longer, but it did not cook all the way in the middle. The outsides cooked fine. I’m not sure what happened. I ended up throwing it out. Any suggestions?
Jackie says
I am a tad confused on the cocoa powder ingredient for the cheesecake filling. The cocoa powder is not listed in the ingredient list. Do you mean baking powder? I’m surprised that question hasn’t been asked or I maybe have skimmed over it looking for it. Thanks!
Jackie
danielle says
It uses melted chocolate not cocoa powder
Joseph says
What type of butter should I use when it just says butter in the ingredients, salted or unsalted?
danielle says
I always use salted
Chris says
Making this cake for Sunday dinner and can’t wait. My friend made it last week and she told me to be careful lifting it. She said hers weighed 7 1/2 lbs!!! Delicious!!
danielle says
ahhaha
Lindsey says
What size of butter sticks? 1/2 cup or 1cup?
danielle says
1 stick=1/2 cup
Deena Goodale says
What is a 1 1/2 oz. pkg. of jello pudding? It does not come in that size. What did you use?
danielle says
I used half of a 3 ounce package.
Julie says
Hi there! I made this cake last year for a cake auction, and am doing it again right now. I am reminded of an issue that I had last year as it has re-occurred now. The blondies seem to take much longer than 35 minutes to cook, and then they get really crispy around the outside, as they are so soft in the middle that I keep cooking them for fear of them being raw. What is the texture supposed to be like when they are fully cooked? Should there be anything on the tester inserted to check for doneness? At 35 minutes, it came out looking wet, not with ingredients stuck to it, but almost like a watery look. Has anyone else ever experienced this? Also, is it typical for them to fall in the middle when removed from the oven, or is that a product of their under doneness? I bake all the time, and this one has me stymied!!
Help, please!! 🙂 Thanks!
Julie
Julie says
I have a couple of questions: first, what size are the Hershey’s bars (the weight would be helpful…they are not standard where I live, so have to source them). Second, one ingredient is listed: 1 1/2 oz. package cook and serve vanilla pudding. Is that ONE AND A HALF oz package, or ONE, 1/2 oz package? Also, I’m not sure if my question the other day went through, as I don’t see it on your blog, so at the risk of being annoying, I will re-ask it! When I bake the blondies, 35 minutes seems to leave them raw in the middle. Has anyone else ever mentioned this before? Is that the correct time? What should the texture be like? They fell in the middle when I took them out, because they were underdone. I was able to salvage them by putting them back in the oven and cooking more, but would prefer to actually get this step right the first time so they didn’t fall in the middle again! Love the flavour profile! Amazing! :o)
Hugs & Cookies xoxo says
Mine cooked in 35 mins but all ovens are different so go a few mins longer if middle is not set. Pudding is 1 1/2 ounces.
rosie posie says
I’m worried I haven’t made the chocolate cheesecake portion correctly. I mixed the ingredients by hand and the cake looks chocolate but it also looks like the cream cheese did not mix completely and no matter how much i mixed the batter it still looked this way. Is this okay? The batter tasted good before and after it was baked so I hope it looks as aesthetically pleasing as it tastes. Also I cooked the peanut butter layers for almost 10 minutes extra.. will this make those layers too hard or make it taste bad? I’m horrible at baking I guess sorry.
Hugs & Cookies xoxo says
Was your cream cheese room temp? Maybe that is why it didn’t mix properly-was it too cold? I bet it will taste awesome let me know!
STEPHANIE says
Hiya, would love to make this cake fot my boyfriend’s birthday next week, he’s a massive pb fan, however in england we have no such thing as vanilla pudding, any suggestions for anything i could substitute this with?
India Cakes says
Wonderful recipe! I tried this at home and the results were amazing. Thanks for sharing this recipe!
Julia Gross says
Loved this cake.
I make cakes for a hobbie, this is by far the best cake I have ever had or made.
It was also very challenging, ( the peanut butter icing)
I made the icing twice. The first one was heavy and thick.
The second was a little better, but by far not fluffy like most buttercreams.
Any ideas as to why?
I used a handheld mixer.
I see where others says the blonde layers needed to cook more.
Mine too, I cooked them 10 minutes more.
This recipe will go into my best ever recipes file.
Thank you so much. 🙂
Julia Gross says
Forgot to tell you.
I got this recipe in culinary arts school from a friend.
I have had it for years, but sadly never made it…
Please people if you are considering this recipe DO NOT SKIP OVER IT !!!
You must give it a try. It really is worth the time you will have in it. 🙂
Hugs & Cookies xoxo says
Yay!!!!
Shalanda says
This is definitely the best I’ve ever made! It is the second time I am doing it! Everybody are asking me to do it again because they LOOOOOOVE it!! Thanks for the recipe ??
Ruprekha says
Thanks Reese for Peanut cake with cheese layer. This is heaven….just can’t resist.
cakesncakes shop says
Thank you for sharing such a wonderful recipe. I really want to try it after reading this.