Saturday, 21 March 2015

Quadruple Layer Peanut Butter Chocolate Caramel Cheese Cake

Here's a really delicious cake I baked for my hubby's 40th Birthday ! 
It took 2 days to make it but it was so worth it ! 

First you start by baking a chocolate cake. I used a Betty Crocker brand.
Follow the instructions on the box and bake in 2 x 9" pans.
cool completely. 

Crustless Cheesecake portion:
30 mini peanut butter cups, CUT IN FOURTHS
1 cup 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.
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 tablespoons 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 centre of frozen cheesecakes. Return cheesecake layers to freezer.

Peanut butter icing
1/2 cup butter, softened
serving the cake frozen
1 cup creamy peanut butter
3 tablespoon of milk, or as much as needed
2 cups confectioner's (powder) sugar
With an electric mixer beat butter and peanut butter until creamy. Gradually add the sugar 1/2 cup at a time. When it starts to get thick, incorporate the milk on tablespoon at a time until all the sugar is incorporated. Beat about 3 minutes to get the icing fluffy.

Layer cakes: chocolate cake, peanut butter icing, cheesecake and repeat

Chocolate glaze
1 1/4 cup of chocolate chips
1cup heavy cream
1 T corn syrup
Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir until the chips are melted and mixture is smooth. Add corn syrup and stir. Poor over top of cake and return to the freezer.

Chocolate butter cream
4 cups powdered sugar
1/2 cup cocoa powder
1 cup butter softened
2 teaspoons of vanilla extract
1-2 tablespoons of milk
mix powdered sugar with cocoa. Add butter and vanilla and beat with mixer. Add milk as needed to make it creamy and spreadable.

Ice the sides of the cake with the buttercream and decorate the cake as you please.
I used some mini peanut butter cups just on the top.
The day I was serving the cake, I placed in the fridge to let it thaw before I served it.
It was falling apart. This is such a big cake and heavy that it did not stay together ... very messy but delicious. We had so much leftover cake that we decided to freeze the rest.
The next day we wanted another piece because that's how good it was. So we took it out of the freezer and cut it frozen. It cut so nice and tasted even better frozen.
So I suggest you serve it frozen !!!

This is what it looked like the day I served it.
Messy gooey but oh so tasty
It was a little more difficult to cut it when it was frozen
but it was much cleaner
and looked more appetizing 

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