Buckeye Cake
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 2 large eggs
- 1 1/4 cups sugar
- 3/4 cup all-purpose flour
- 6 tablespoons butter, melted
- 3 (1 ounce) packets nestle choco-bake, unsweetened chocolate flavoring
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup creamy peanut butter
- 1/4 cup butter, softened
- 1/4 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
- 1/3 cup peanut butter and milk chocolate chips
Recipe
- 1 preheat oven to 350*.
- 2 grease 9" round cake pan; line bottom w/ parchment paper & grease.
- 3 for cake: combine eggs and sugar in large bowl.
- 4 stir in flour, melted butter, choco bake, vanilla, and salt until smooth.
- 5 pour into prepared pan.
- 6 bake for 25 mins or until a wooden pick inserted in the middle comes out clean.
- 7 cool on wire rack for 5 minutes.
- 8 run knife around edge of pan; cool for an addition 10 minutes.
- 9 invert cake onto serving platter; remove pan and parchment; cool completely.
- 10 for peanut butter layer: beat peanut butter, butter, & vanilla in med bowl until combined.
- 11 gradually beat in powdered sugar.
- 12 spread mixture on cake.
- 13 refrigerate for 30 minutes.
- 14 for ganache: heat cream in small saucepan to boiling; remove from heat.
- 15 add semi-sweet chocolate chips; let stand 5 minutes.
- 16 stir, refrigerate for 30 mins or until mixture is spreadable.
- 17 spread on top and sides of cake.
- 18 for decoration: melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
- 19 knead bag to mix.
- 20 if necessary, microwave for an additional 10-15 seconds until melted.
- 21 cut a small hole from corner of bag; squeeze to drizzle over cake.
- 22 store cake in frig; let stand 30 mins before serving.
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