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Peanut Butter Cake II

Reviewed: Jul. 23, 2012
Best cake EVER!!! I made a peanut butter and chocolate cake for my husband's birthday using this recipe as the base and I can's stop eating it. I made the peanut butter cake batter from this recipe adding about a 1/4 to 1/2 cup more peanut butter and a little more water to thin out batter. I added peanut butter and chocolate chips to this batter. I then made a butter chocolate cake batter (boxed) and added to peanut butter batter and did a marbled effect. After baking in two 9in round pans I added store bought milk chocolate frosting in between the cakes and frosted the entire cake with the peanut butter frosting. Peanut butter frosting is to die for! I used about a 1/4 cup more peanut butter, 3 cups of confectioners sugar and a bit more cream. I had a bunch left over. I garnished with reeses. The cake was most and all together it is not too too sweet.
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Chantal's New York Cheesecake

Reviewed: May 29, 2011
This cheesecake was phenomenal! Everybody raved about it. I took the advise of many and used room temp ingredients, used a water bath and left the cheesecake in the oven for six hours. It didn't crack and tasted delicious! I also baked it at 325 degrees. For the crust I added cinnamon and sugar which made it very tasty. I will make this over and over again for sure!
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