This preview has intentionally blurred sections. Sign up to view the full version.View Full Document
Unformatted text preview: 2. To prepare cream cheese frosting place softened cream cheese and butter into a mixing bowl, beat on med-high speed until creamy smooth. Slowly beat in powdered sugar until a good spreading consistency forms. I used almost the entire bag of powdered sugar. Refrigerate for a good hour before frosting. 3. Turn cakes onto wax paper and with a large serrated knife cut each cake in half width wise to form 4 layers. Place one layer onto a cake stand and drizzle melted peanut butter over top. Next spread a generous amount of cream cheese frosting over that. Place another cake layer on top and repeat peanut butter and frosting until top layer is placed. Spread remaining frosting over entire cake then top with halved Reeses Peanut Butter Cup Minis. I froze the cake until ready for serving. It stays nice and cold which makes it MUCH easier to cut into slices. Enjoy!!...
View Full Document
- Fall '09
- Cream cheese, Reeses Peanut Butter, Peanut Butter Cup