3 Heart Attacks covered in a Diabetic Coma!

Well, you may have heard about it this week, you may have even got a chance to taste it!

So for those brave souls who want to try it for themselves
(or JUST the cheesecake or JUST the cake or JUST the yummy icing)
Here you go:

The cheesecake takes the longest to bake and cool, so it is where we suggest you start.

CRUSTLESS CHEESECAKE

1/4 pound of salted butter
1/2 cup granulated sugar
2 - 8oz bars of cream cheese cut into cubes (regular was used not light)
1 package of vanilla instant pudding (we used Neilsons)
2 eggs
1 tsp baking powder

400g of melted chocolate (we used Waterford milk chocolate from WalMart and it melted beautifully)
***the recipe actually calls for 2 melted Hershey's bars and 1/2 cup of ghiradelli bittersweet chocolate chips

Preheat your oven to 325. Grease 1 - 9" pan (we used a springform pan) with shortening. Line the pan with parchment paper and then grease the paper. It then says to "butter the pan and set aside."

Cream butter and sugar in a large bowl on a stand mixer with paddle attachment at medium speed (I guess if you can afford to use ghiradelli chocolate you have a mixer like that!) We used a regular hand mixer with normal beaters. Add cream cheese slowly keeping mixture smooth. Keep scraping the sides and mix in eggs, then the rest of the items. Beat until smooth. Add chocolate last. We folded it in by hand

Pour into prepared 9" pan. It is important to make the top as smoth as possible as this will be the center of you cake and you don't want really high sides. Bake for 50-55 minutes. Cheesecake WILL puff up while baking so no racks above, and will deflate when taken out.

Do not turn out cheesecake from pan when finished baking. Put directly into freezer, and leave until frozen (2 hours)

While the cheesecake is baking you can prepare the 2 cake layers.

PEANUT BUTTER BLONDIE CAKE

1/2 pound of butter 

1 cup peanut butter (used KRAFT smooth)

3 cups sugar

6 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

Heat your oven to 350 this time. Grease 2 - 9" cake pans with shortening. Line the pan with parchment paper and then grease the paper. It then says to "butter the pan and set aside."

Melt butter with peanut butter. Pour into a large mixing bowl and add sugar. Add eggs and vanilla. Beat until smooth. Add dry ingredients and mix well. Divide batter into 2 prepared pans. Bake for 35 minutes or until done (ours took 45 minutes). 

Cool COMPLETELY! If in a hurry, place the cakes into the fridge or freezer WITHOUT the pan.

While everything is baking and cooling, clean up your work area

so you can move on to the making of the finishing touches.

****BE SURE TO EAT SOMETHING  especially if you are a taster at this point!!

CHOCOLATE FROSTING

1/2 cup heavy cream (we used 35%)

3/4 cup of cocoa powder

3/4 cup confectioners sugar

1/2 cup salted butter

1 1/2 cups confectioners sugar

1 tsp vanilla

Heat cream in microwave to warm. In large mixing bowl pour cream and mix on medium with next 3 items.

Add last 3 items and beat on high until fluffy.

****Note: we had to add extra icing sugar to ensure our icing was not liquid!

PEANUT BUTTER FROSTING

1 cup peanut butter (we used KRAFT smooth)

2 tbsp softened butter

1 tsp vanilla

4 cups confectioners sugar

a few tbsp of milk (we needed 11!)

Beat peanut butter, butter, vanilla  and TWO cups of sugar on medium speed until completely mixed. Slowly add the last 2 cups of sugar. Add milk as needed until smooth and spreadable. Beat on high till fluffy.

Assembly and decoration time. 

1 bag dark chocolate chips (we used milk chocolate)

1 bag peanut butter chips

5 - packages (3 packs) REESE peanut butter cups

Split the chocolate frosting between one cake top and the top of the cheesecake. Pile these two layers on a heavy cake plate. ***This is a heavy dessert! do not use a cardboard tray or tin plate.

Place last cake on top. So it should look like this: cake, chocolate frosting, cheesecake, chocolate frosting, cake.

Frost entire cake with peanut butter frosting.

press peanut butter chips and chocolate chips onto sides. We chose instead to crush 1/2 bag of each and mix into peanut butter frosting.

Top with sliced peanut butter cup halves. (sooooo unnecessary at this point.)

SUGGESTIONS:

We totaled the expenses and were at $55.86 if we had to buy everything, and could be more if you buy more expensive chocolate. Obviously different kitchens will have different supplies on hand, but ensure you have totaled the entire recipe before deciding you have enough. For eg. we used about 750g of icing sugar, 1/2 jar of peanut butter, 400g of chocolate PLUS the chocolate chips and peanut butter chips and 8 eggs!

This is sooooooo rich and so tall it is impossible to get a small piece AND get a bit of everything.

We thought a rectangular version so it can be cut in squares was a good idea.

We chose to crush the chips and add to the icing as by the time you got to the outside of the cake NO ONE would have wanted them and a lot would be wasted.

ENSURE your cakes are cool, or they will slide apart in your truck while you are driving!!!!!

Have LOTS of milk on hand!

This took 3 of us 3 hours to prepare. we would recommend more cooling time than we took.

Note the cooking temperature change from the cheesecake to the cakes!