STEP 1-BAKE 2 9 INCH YELLOW CAKES. I USED A GLUTEN FREE BOX MIX FROM BETTER BATTER FLOUR. YOU CAN USE ANY BRAND YOU HAVE!
STEP 2- MAKE YOUR 2 CRUSTLESS CHEESECAKES:
2 sticks (16 tbsp) softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
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 butter the pans and Set aside.
Cream butter and sugar in a Mixer 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. You should have 8 cups of batter, so 4 cups in each pan. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid.
STEP 3-MAKE 2 9 INCH FLOURLESS CHOCOLATE CAKES
PREHEAT OVEN TO 375. GREASE 2 9" PANS AND LINE WITH NONSTICK FOIL.
IN DOUBLE BOILER MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER (16 TABLESPOONS)
ONCE MELTED, REMOVE FROM HEAT AND ADD:
1 1/2 C. SUGAR
ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE. DIVIDE BETWEEN 2 PANS. BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.
STEP 4-PEANUT BUTTER FROSTING FOR DECORATION
2/3C. PEANUT BUTTER
1C. CONFECTIONER'S SUGAR
1 STICK BUTTER (8 TABLESPOONS)
STEP 5- MAKE WHIPPED CREAM FROSTING
4 cups chilled whipping (heavy) cream
1¼ cups confectioner's (powdered) sugar
Beat cream to soft peaks. Stir in the sugar and beat until stiff.
ASSEMBLY-I LAYERED MY CAKES FROM BOTTOM TO TOP LIKE THIS:
YELLOW CAKE, FLOURLESS CAKE, CHEESECAKE, YELLOW CAKE, FLOURLESS CAKE, CHEESECAKE. I PUT WHIPPED CREAM BETWEEN EACH LAYER AND CHOPPED UP 1 TOBLERONE BAR TO PUT IN BETWEEN THE THIRD AND FOURTH LAYERS. I THEN COVERED THE ENTIRE CAKE WITH WHIPPED CREAM FROSTING. I PIPED DOLLOPS OF PEANUT BUTTER FROSTING AND ADDED A TRIANGLE OF THE LARGEST TOBELRONE BAR TO THE EACH. ADD THE REST ALONG THE BOTTOM. KEEP CHILLED!