Reeses White Cake Food

OVER-THE-TOP REESE'S CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
• Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
• Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
• Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

REESE'S WHITE CAKE

Steps:

• In a bowl combine flour, sugar, baking powder, baking soda and 1/8 tsp salt. Add buttermilk, shortening, and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl occasionally.
• Add egg whites and beat for 2 minutes more, scraping bowl.
• Pour in 10oz bag Reese's chips - stir with spoon. Pour into 2 greased and floured 9x 1 1/2 inch round baking pans.
• Bake at 350F for 30-35 minutes or until a toothpick comes out clean.
• Cool on wire racks for 10 minutes. Loosen sides and remove from pans. Cool thoroughly on wire racks.

REESE'S CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350º Fahrenheit. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Use a whisk to whisk the ingredients well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.
• Slowly add in the mix of dry ingredients while the mixer is on low.
• Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.

REESE'S CUP CHOCOLATE CAKE

Steps:

• Mix together first four ingredients.
• Then stir in the coppped Reese's cups.
• Pour into 2 greased 9" cake pans and bake for 30 minutes at 350 degrees.
• Cool completely.
• Frosting:.
• Heat cream just to boiling and pour over the 8 oz. dark chocolate and whisk until melted.
• Stir in 1/2 cup peanut butter and whisk until smooth and pour on cake. This frosting will be fairly loose but it soaks into the cake a little.
• I also top it with a few more chopped up Reese's cups.

SUPER EASY REESE'S PEANUT BUTTER CAKE

Steps:

• 1. Follow directions for the white cake mix.
• 2. Once mixed, add 2 tablespoons of crunchy or smooth peanut butter depending whether you like nuts duh lol
• 3. Add the 15 (more or less) softened mini reeses's cups. Mix in til you really can't see big chunks anymore. Then bake the cake as directed.
• 4. For Frosting: Mix confectioner's sugar, 3 tablespoons of peanut butter (preferably smooth since it is for icing :), 2 tablespoons of softened butter. Add the milk VERY slow since it can make the icing way too liquidy.
• 5. Might wana add som reese's peanut butter cup chunks on the sides and/OR the top of the cake. I prefer the sides.
• 6. ENJOY!! And let me know how you like it!

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

AUTUMN KIT KAT LAYER CAKE (W/ REESES PIECES)

Steps:

• Preheat oven to 350
• To make the cake:.
• In a large bowl, combine the Duncan Hine's cake mix, milk, eggs, canola oil and chocolate pudding mix . Mix until everything is moist and then mix on Medium speed for 2 minutes.
• Divide cake mix evenly between two 9" greased round cake pans.
• Bake for 28-31 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes then remove cakes and cool completely on wire rack.
• To make the icing:
• Spoon vanilla icing into a bowl and add peanut butter. Mix with hand mixer until combined. Add more peanut butter, to taste.
• To assemble the cake:.
• Place one cake on whatever plate you are using to serve it and icing like normal, adding some extra on the top.
• Place the second cake on top of the first cake. Icing the second cake to create a layer cake. It does not have to look pretty -- you won't see it anyway.
• Break Kit Kats in half so that 2 bars are still stuck together. You will use between 10 and 12 (4 packs) of Kit Kats depending on the size of your cake.
• Spread some icing on the back of each Kit Kat section and begin placing them around the cake (vertically and right next to each other). It will begin to resemble a fence going around the cake.
• When you've gone the whole way around, tie the Autumn themed ribbon around the cake to keep the Kit Kats in place.
• Fill the top of the cake with Reese's Pieces (you will probably use a whole bag).
• Cover and refrigerate or serve immediately.
• You can also use different cake and icing combinations or top it with seasonal or regular M&M's to fit any occasion. Coordinate ribbon to match!