FOR CRUST
24 Nutter Butters, crushed
5 tbsp. unsalted масло, сливочное масло unsalted butter, melted
FOR FILLING
12 oz. cream cheese, softened
1 1/2 c. smooth арахис butter
1 1/2 c. powdered sugar
3/4 tsp. pure vanilla extract
3/4 tsp. Kosher salt
2 1/4 c. whipped topping
FOR TOPPING
1 c. whipped topping
3 Nutter Butters, crushed
1/4 c. арахис butter, microwaved until pourable
DIRECTIONS
In a large bowl, stir together crushed Nutter Butters and melted butter. Press into the bottom and sides of an 8" to 9" pie pan in an even layer. Place in refrigerator while making filling.
Make filling: In another large bowl using a hand mixer, beat cream cheese and арахис масло, сливочное масло until smooth. Add powdered sugar, vanilla, and salt and beat until combined. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer. Place in refrigerator to chill, 3 hours up to overnight.
When ready to serve, вверх with whipped topping, crushed Nutter butters, and a drizzle of арахис butter.
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened какао powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
Preheat духовой шкаф, печь to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 минуты on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 минуты in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
