Monday, May 31, 2010

Best Bday cake EVER!!

This is a recipe to keep on your 'speed dial' file! For my cousin's 22 BDay, my aunt made her "famous" Drumstick Cake. You know the one I'm talking about - an amazing combo of frozen chocolate & peanut butter. And if you don't, I'm gonna school you!


2 c. crushed vanilla or chocolate wafers ( or cookie crumbs)
1/2 finely chopped peanuts
1/2 c. melted butter
2 tbs. crunchy peanut butter

1 pkg. cream cheese
1/2 c. sugar
1/2 c. crunchy peanut butter
4 eggs
2 tsp. vanilla
1 tub Cool Whip

Dark chocolate for drizzling.


Combine first 3 ingredients, 2 tbsp. peanut butter and press into the bottom of a springform pan to make a crust. Reserve 1/c. cup for a topping.

Cream together the next 5 ingredients, fold in the Cool Whip and pour over base.

Drizzle melted chocolate over the top, top with crumbs and freeze overnight.


Anonymous said...

A tub of cool whip? Sorry, but I expect more from a respectable food blogger.

Anonymous said...

I LOVE THIS! Ignore the previous comment... he/she has obviously never tried this amazing cake!

Anonymous said...

Yeah, I agree. If you can't respect food in all it's forms and then also ignore that you are allowed to have a guilty liking. Well then. Move on.

This cake, is one of the yummiest around. I served it at a quick lunch with Justin Trudeau. Defiantly a fun time.

Kathleen said...

Re Anonymous post.
Firstly, if you choose to show disdain for a post have the decency to do it under your own name.
Secondly, there is nothing smaller than a snob.
As was stated, all things are acceptable in the general pallet, and if it is good use it!
Cool Whip performs certain functions that Whipped Cream cannot.
Shame on you.
Wonderful recipe <3

withbite said...

Thanks for all your support! I love this cake too! :)

Rachael Watkins said...

What size cool whip, regular or large? And also, I already have creamy peanut butter, will that work just as well or is it really best to use the crunchy? I want to make this so bad and those are the only 2 items I need.

PJ said...

Is it really OK to use eggs without cooking them? I've just always heard it was unsafe. I would really LOVE to make this tomorrow for a special occasion on Sunday. Thank you for sharing!

Kristen said...

Hello all!

I'm not sure what happened with my email notifications, but I missed some of these comments!

Rachael - The regular size tub of cool whip is fine, and creamy PB is great too. It's all up to you how crunchy you want your cake to be. :)

PJ- Terribly sorry that I missed this. It's Sunday in Australia, so hopefully you're somewhere in the Northern Hemisphere and it's still Saturday! I've heard that about eggs as well. However, I got this recipe from my aunt who is VERY careful about food safety and has been making this cake for years without any issue. Hope this helps! :)

paulette said...

My daughter made this for the dessert at her wedding...served it in the cutest polk-a-dot bowls...It was a HUGE hit!! Everyone wanted the recipe...including me!! Thanks for posting it!!