Peanut Butter Cup And Oreo Cake Food

CHOCOLATE PEANUT BUTTER OREO CAKE

Steps:

• Preheat oven to 350 degrees and grease 3 round 9" cake pans well.
• Mix cocoa with hot coffee, stirring until cocoa is dissolved (the mix will be thick). Set aside to cool.
• With a mixer, beat butter and oil together until well combined, about 1-2 minutes. Add in both brown and white sugar 1/2 cup at a time, mixing after each addition.
• Once combined, add eggs one at a time, beating after each addition.
• Add in coffee/cocoa mixture and mix well.
• In a separate bowl, sift together flour, corn starch, baking soda, baking powder, salt, and espresso powder. Set aside.
• Stir milk, sour cream, and vanilla extract together.
• With the mixer on low, alternately add flour mixture and milk mixture to the chocolate batter, beginning and ending with flour mixture.
• Mix the batter until just combined, then disperse batter evenly between 3 cake pans.
• Bake for 25-30 minutes, or until a cake tester comes out clean. Allow cakes to cool completely before removing from pans.
• Combine butter and peanut butter and beat until light and fluffy. Slowly add in powdered sugar, beginning with 4 cups. Add 2 Tbsp heavy cream, vanilla, and a pinch of salt (to cut through the sweetness). If the frosting seems too thick, add in the last Tbsp of heavy cream. If the batter seems too thin, add in the last cup of powdered sugar, 1/4 cup at a time.
• Once the cakes have cooled, remove them from their pans. If needed, trim the cakes until they all are relatively flat and even in size.
• Place the bottom layer onto your cake plate and top with 1/2 cup of frosting. Sprinkle on 1/4 cup of crushed Oreos. Top with middle layer of cake, and repeat. Place on the top layer of cake, and frost the cake with remaining frosting*.
• Press remaining Oreo crumbs onto the outside of the cake (this will get messy). Place each quarter of Oreo around the outside of the cake evenly and place the final Oreo in the center of the cake.
• Refrigerate until ready to eat.
• Enjoy!

PEANUT BUTTER CUP AND OREO™ CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
• When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
• In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.

OREO PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 350°F
• Finely crush 16 of the cookies.
• Coarsely chop remaining 14 cookies; set aside.
• Mix finely crushed cookies and butter.
• Press firmly onto bottom of 9-inch springform pan; set aside.
• Beat cream cheese and sugar in large bowl with electric mixer at medium speed until well blended.
• Add sour cream and peanut butter; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
• Gently stir in chopped cookies. Pour over crust.
• Bake 50 to 60 minutes or until center is almost set.
• Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
• Refrigerate 4 hours or overnight.
• Store leftover cheesecake in refrigerator.

REESE'S PEANUT BUTTER CUP-CHOCOLATE DESSERT (NO-BAKE)

Steps:

• Prepare a 9-inch pan.
• Coarsely chop all of the peanut butter cups; set aside.
• For the crust; finely crush 16 Oreo cookies in a processor; toss with melted butter or margarine.
• Press into the bottom of the pan; place in refrigerator while preparing the filling.
• In a mixing bowl beat cream cheese with peanut butter until smooth.
• Add in 1 cup confectioners sugar and beat until combined and smooth.
• Fold in HALF of the thawed Cool Whip topping.
• Spread over the crust.
• Sprinkle with half of the chopped peanut butter cups.
• In another bowl beat half and half cream or milk with chocolate pudding mix and remaining 1/2 cup confectioners sugar on low speed of an electric mix until combined and smooth, then fold in remaining Cool Whip topping.
• Spread over the chopped peanut butter cups.
• Sprinkle the remaining chopped peanut butter cups over the top.
• Cover and chill a minimum of 4 or more hours.

OREO AND PEANUT BUTTER BROWNIE CUPCAKES

Steps:

• Preheat oven to 350f (180c) degrees and line a 12 muffin cup baker with paper liners.
• Prepare brownie mix according to package directions. For each cupcake cup spread 1/2 teaspoon of peanut butter over each Oreo cookie and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin. Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.
• Makes 12 servings.