THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 GF CHOCOLATE CAKE LAYERS, 2 LAYERS OF THICK HOMEMADE CARAMEL, GANACHE GLAZE, WHIPPED GANACHE FROSTING, PEANUT BUTTER TOPPING FOR DECORATION, REESE'S PEANUT BUTTER CUPS AND HOMEMADE CHOCOLATE CRAFTED CURLS.... MOVE OVER CHEESECAKE FACTORY!!!!! NEED I SAY MORE????????????????????? WHAT DO U THINK???YUP! THE CAKE IS WEIGHING IN AT A WHOPPING 11.5 POUNDS!!!!!!!!!!!!
GETTING READY FOR THE FIRST SLICE!!!
OOOOOOOOH!!!! CHECK OUT THOSE LAYERS!!!!!
ARE YOU CONVINCED YET THAT YOU NEED TO MAKE THIS??? SET ASIDE 2 DAYS MINIMUM AND GET TO WORK. USE ANY CHOCOLATE CAKE RECIPE OR MIX YOU LIKE.
I USED BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX TO MAKE THIS A GLUTEN FREE RECIPE. THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND SERVE THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!

BAKE BETTER BATTER CAKES IN TWO 9 INCH PANS FOLLOWING BOX MIX.

Crustless Cheesecake portion:

30 mini peanut butter cups, CUT IN FOURTHS

2 sticks 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
over the sink.

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 T. 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 center of frozen cheesecakes. Return cheesecake layers to freezer.

Layer cakes: chocolate, cheesecake and repeat

Frosting Recipe
1 2/3 cup Nestle chocolate chips
1 1/2 cups heavy cream
1/2 T. light Karo corn syrup

Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir. Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny look. Return cake to freezer.

Pour rest of the ganache into the mixer bowl and whip on high for about 8 mins. until fluffy!! Frost sides of cake with this!

Peanut Butter decorations:
2/3 c. Skippy peanut butter-creamy!
8 T. soft butter
1 c. powdered sugar
Beat pb and butter and slowly add sugar. Beat till smooth. Pipe onto cake using pastry bag or ziploc bag with cut corner.

For Chocolate curls, I melted chocolate onto a cookie sheet and scraped it up when cool using a bench craper. You tube has great videos for technique!

ADAPTED FROM http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html

linking this post up with addapinch.com AND http://mandysrecipebox.blogspot.com/ and http://addapinch.com/ AND http://deelicioussweets.blogspot.com/2011/08/deesert-blog-hop.html AND JAM HANDS AND GF WEDNESDAYS and SWEET TOOTH FRIDAYS AND http://www.somethingswanky.com/ AND http://insidebrucrewlife.blogspot.com/2011/10/holiday-sweet-swap.html

MY BEST GLUTEN FREE CAKES FROM 2012

CLICK EACH LINK BELOW FOR THE RECIPES!
 
STRAWBERRY MERINGUE

TRIPLE CHOCOLATE CAKE & CHEESECAKE WITH WHIPPED FUDGE FILLING, CHOCOLATE BUTTERCREAM FROSTING AND TOPPED WITH CARAMEL MARSHMALLOW TOFFEE COOKIES DIPPED IN CHOCOLATE WITH A WHITE CHOCOLATE DECORATION!

 EXTREME OREO CHEESECAKE

GLUTEN FREE CARAMEL APPLE TOFFEE CHEESECAKE

 FLOURLESS CHOCOLATE CAKE

QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

 QUADRUPLE LAYER CHOCOLATE RASPBERRY CAKE & CHEESECAKE TOPPED WITH CHOCOLATE GANACHE FROSTNG & WHITE CHOCOLATE RASPBERRY BARS

 CHEESECAKE WITH CARAMEL & CHOCOLATE

 CRUSTLESS CHEESECAKE W/SALTED CARAMEL

 SIMPLE FLOURLESS CAKE

CARAMEL PB CUP CHEESECAKE

6 LAYER TOBLERONE CAKE

REESE'S OVERLOAD CAKE

QUARDRUPLE LAYER PB CUP CAKE

"OREO "TRIPLE LAYER CAKE

 

QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 GF CHOCOLATE CAKE LAYERS, 2 LAYERS OF THICK HOMEMADE CARAMEL, GANACHE GLAZE, WHIPPED GANACHE FROSTING, PEANUT BUTTER TOPPING FOR DECORATION, REESE'S PEANUT BUTTER CUPS AND HOMEMADE CHOCOLATE CRAFTED CURLS.... MOVE OVER CHEESECAKE FACTORY!!!!! NEED I SAY MORE????????????????????? WHAT DO U THINK???YUP! THE CAKE IS WEIGHING IN AT A WHOPPING 11.5 POUNDS!!!!!!!!!!!!
GETTING READY FOR THE FIRST SLICE!!!
OOOOOOOOH!!!! CHECK OUT THOSE LAYERS!!!!!
ARE YOU CONVINCED YET THAT YOU NEED TO MAKE THIS??? SET ASIDE 2 DAYS MINIMUM AND GET TO WORK. USE ANY CHOCOLATE CAKE RECIPE OR MIX YOU LIKE.
I USED BETTER BATTER GLUTEN FREE CHOCOLATE CAKE MIX TO MAKE THIS A GLUTEN FREE RECIPE. THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND SERVE THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!

BAKE BETTER BATTER CAKES IN TWO 9 INCH PANS FOLLOWING BOX MIX.

Crustless Cheesecake portion:

30 mini peanut butter cups, CUT IN FOURTHS

2 sticks 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
over the sink.

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 T. 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 center of frozen cheesecakes. Return cheesecake layers to freezer.

Layer cakes: chocolate, cheesecake and repeat

Frosting Recipe1 2/3 cup Nestle chocolate chips
1 1/2 cups heavy cream
1/2 T. light Karo corn syrup

Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir. Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny look. Return cake to freezer.

Pour rest of the ganache into the mixer bowl and whip on high for about 8 mins. until fluffy!! Frost sides of cake with this!

Peanut Butter decorations:
2/3 c. Skippy peanut butter-creamy!
8 T. soft butter
1 c. powdered sugar
Beat pb and butter and slowly add sugar. Beat till smooth. Pipe onto cake using pastry bag or ziploc bag with cut corner.

For Chocolate curls, I melted chocolate onto a cookie sheet and scraped it up when cool using a bench scraper. You tube has great videos for technique!

ADAPTED FROM
http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html

QUADRUPLE LAYER CHOCOLATE CHEESECAKE KIT KAT BARS

THESE BARS NEED NO INTRODUCTION! THEY TASTE ABSOLUTELY AS GOOD AS THEY LOOK.   THEY HAVE A CLEARLY DEFINED WOW FACTOR. STOP READING AND GO PREHEAT YOUR OVEN!

Line 8×8 pan with nonstick foil and preheat oven to 350 degrees.

INGREDIENTS:
Crust

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup sugar
• 8 tablespoons of butter  
• Melt butter in the microwave and stir in the crumbs and sugar.  Press into the bottom of the pan and bake 10 mins. Let cool.

Chocolate cheese cake layer

• 12 oz cream cheese, room temp
• ¾ cup cocoa powder
• 1/3 cup sugar
• 1 egg
• 6 Kit Kat packages or lots of snack sized ones

Once crust is cool, line bottom of pan with Kit Kats.  Electric mix cream cheese and sugar until smooth.  Add cocoa.  Add egg.  Once smooth, spread carefully over kit kats with offset spatula.
Bake at 350 for approx. 35 mins.  Let cool.  Chill.

Make Chocolate layer by microwaving:
 10 ounces dark chocolate chips and 
8T. butter. 
When smooth, spread on cheesecake layer and chill.

For the White chocolate design, I melted white Merckens disks and piped straight lines from left to right.  Then, ran a toothpick vertically from top to bottom and switched to bottom/top, alternating the direction for each line.
Recipe adapted from Bakers Royale 

WONKA WEDNESDAY TAKES OVER THE BLENDER

SINCE IT'S WONKA WEDNESDAY, IT'S ONLY NATURAL TO THROW THE EXTRA BANANALISCIOUS FUDGE-O-RAMA QUADRUPLE LAYER CAKE INTO THE BLENDER WITH ICE CREAM AND TURN IT INTO MILKSHAKES FOR THE KIDS...WITH A SPRINKLED RIM, OF COURSE!!!!!!!!! ♥

BANANALISCIOUS FUDGE CAKE

HOW ABOUT A SLICE OF MY ....

BANANALISCIOUS FUDGE-O-RAMA

QUADRUPLE LAYER CAKE?

-----CAKE-----

2 1/2 c Cake flour, sifted

2 tsp Baking soda

1/2 tsp Salt

3/4 c Butter, unsalted & softened

1 3/4 c Sugar

2 1/2 c Bananas, mashed

2 Bananas, whole

4 Eggs

1 t sp Vanilla

1/2 c Chocolate chips, mini

-----GANACHE FILLING-----

1/2 c Heavy cream

1/4 c Sour cream

9 oz Semisweet chocolate, finely chopped

-----CHOCOLATE GLAZE-----

1/2 c Heavy cream

1 tb Butter, unsalted

6 oz Semisweet chocolate, finely chopped

Directions:
Preheat the oven to 350. Butter a 12 x 17" jelly roll pan. Line the pan with parchment paper, then butter and flour the paper. In small bowl, whisk together the flour baking soda and salt. In large bowl with electric mixer, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in the mashed bananas and the vanilla. Beat in the flour mixture and the chocolate chips until smooth. Pour the batter into the prepared pan and bake for 20 to 25 minutes. Cool on a wire rack to room temperature. Loosen the cake with a spatula and carefully invert onto a large piece of foil. Cut the cake lengthwise into 2 pieces 5 x 15", trimming off the outside edges of the cake. For filling, in a heavy saucepan, bring the cream to simmer. Remove from the heat and stir in the sour cream. Pour the mixture over the chocolate in a medium bowl, then stir until smooth. Refrigerate until the filling firms up but is still spreadable. Spread the filling over one cake layer. Slice the 2 whole banana into 1/4" slices and arrange evenly over the ganache. Place the second cake layer on top. For glaze, In heavy medium saucepan, bring the cream to a simmer. Remove from the heat and stir in the butter and chocolate. Stir until smooth. Pour the warm glaze over the cake and smooth, allowing it to run down the sides. Place the cake in the freezer to firm to 30 to 40 minutes. Cut the cake crosswise into 8 slices and let sit at room temperature for 15 minutes before serving. Source: Mrs Fields

MY 3 MOST FAVORITE CAKES AND RECIPES!!

FROM LEFT TO RIGHT: (CLICK LINKS FOR RECIPES)

REESE'S OVERLOAD CAKE

QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE

TRIPLE LAYER CHOCOLATE CAKE

QUADRUPLE CHOCOLATE COOKIES

QUADRUPLE LAYER CHOCOLATE RASPBERRY CAKE & CHEESECAKE TOPPED WITH CHOCOLATE GANACHE FROSTNG & WHITE CHOCOLATE RASPBERRY BARS

 THIS CAKE WEIGHED IN AT 9.5 POUNDS!

 

 

TO MAKE THE WHITE CHOCOLATE RASPBERRY BARS:

Ingredients for layer one:

• 1/2 cup (1 stick) butter or margarine
• 1 cup white chips
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam

Directions

PREHEAT oven to 325° F. Line 8-inch-square baking pan with nonstick foil.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread into prepared pan and bake about 20 minutes until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust.


Next, Make Top layer:

• 1/2 stick butter
• 1 cup white chips, divided
• 1 large egg
• 1/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract

MELT butter in microwave.  Add 1/2 cup chips; let stand. Do not stir.

BEAT egg in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined.  Stir in the xtra 1/2c. chips and drop by tablespoons on top of the jam.  Bake 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into small bars.
FOR A GF VERSION, USE CUP 4 CUP FLOUR OR BETTER BATTER LIKE I DID!!!

BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. LINE TWO 9 INCH ROUND CAKE PANS W/NONSTICK FOIL.

IN DOUBLE BOILER MELT: 
8 OUNCES BITTERSWEET CHOCOLATE CHIPS 
2 STICKS BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
1 1/2C. SUGAR 
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.  KEEP FROZEN UNTIL DECORATING TIME!
ADAPTED FROM GOURMET MAGAZINE


Make 2 crustless cheesecake layers:

Crustless Cheesecake portion:

2 sticks 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. Line two 9" pans with nonstick foil. 

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. Divide batter evenly between pans. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.  Keep frozen.

Mrs. Millman's Chocolate Frosting

• 24 ounces Nestle semisweet chocolate morsels
• 4 cups whipping cream
• 1 teaspoon light corn syrup

Directions

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. 

TO ASSEMBLE CAKE:

LAY THE CHOCOLATE CAKE DOWN FIRST AND SPREAD ON A LAYER OF RASPBERRY JAM AND 2 SCOOPS OF FROSTING.  SPREAD AND REPEAT ALTERNATING CHOC CAKE AND CHEESECAKE.  FROST ENTIRE OUTSIDE WITH THE CHOCOLATE FROSTING AND DECORATE TOP WITH THE WHITE CHOCOLATE RASPBERRY BARS.  I ALSO ADDED WHITE CHOCOLATE PIECES AND RASPBERRY M AND M'S ALONG THE BOTTOM. DRIZZLE MELTED CHOCOLATE CHIPS ACROSS THE BARS!