Buckeye Cake - Chocolate Peanut Butter Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 large eggs
• 1 1/4 cups granulated sugar
• 3/4 cup all-purpose flour
• 6 tablespoons unsalted butter, melted
• 3 (1 ounce) packets choco-bake (unsweetened chocolate flavor)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup powdered sugar
• 2 cups semisweet chocolate morsels
• 1 cup heavy whipping cream
• 1/3 cup swirled peanut butter and milk chocolate chips

Recipe

recipe

• 1 directions:.
• 2 preheat oven to 350º f.
• 3 grease 9-inch-round cake pan.
• 4 line bottom of pan with parchment paper; grease.
• 5 for cake:.
• 6 combine eggs and sugar in large bowl.
• 7 stir in flour, melted butter, choco bake, vanilla extract and salt until smooth.
• 8 pour into prepared pan.
• 9 bake for 25 minutes or until a wooden pick inserted in the middle comes out clean.
• 10 cool on wire rack for 5 minutes.
• 11 run knife around edge of cake; cool for an additional 10 minutes.
• 12 invert cake onto serving platter.
• 13 remove pan and parchment; cool completely.
• 14 for peanut butter layer:.
• 15 beat peanut butter, butter and vanilla extract in medium mixer bowl until combined.
• 16 gradually beat in powdered sugar.
• 17 spread mixture on cake.
• 18 refrigerate for 30 minutes.
• 19 for ganache:.
• 20 heat cream in small saucepan to boiling; remove from heat.
• 21 add semi-sweet morsels; let stand 5 minutes.
• 22 stir; refrigerate for 30 minutes or until mixture is spreadable.
• 23 spread chocolate on top and sides of cake.
• 24 melt peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds.
• 25 knead bag to mix.
• 26 if necessary, microwave at additional 10- to 15-second intervals until melted.
• 27 cut a small hole from corner of bag; squeeze to drizzle over cake.
• 28 store in refrigerator.
• 29 let stand for 30 minutes before serving.