Buckeye Peanut Butter-fudge Cake

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 cups granulated sugar
• 2 cups king arthur unbleached all-purpose flour
• 2 tablespoons cornstarch
• 3/4 cup double dutch dark cocoa or 3/4 cup dutch-processed cocoa powder
• 2 teaspoons baking powder
• 2 teaspoons espresso powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1/4 cups water
• 4 cups confectioners' sugar
• 1 1/2 cups peanut butter
• 2 teaspoons vanilla extract
• 3/4 cup milk
• 1 1/3 cups chocolate chips or 1 1/3 cups chopped semisweet chocolate
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup

Recipe

• 1 preheat the oven to 350°f lightly grease and flour (or grease, then line with parchment, then grease again) two 8" x 2" round cake pans. note: these pans need to be at least 2" tall; if you have non-standard, shorter 8" pans, substitute 9" round pans.
• 2 to make the cake: whisk together the dry ingredients. add the eggs, oil, and vanilla, beating until smooth.
• 3 gradually add the water, beating until smooth.
• 4 pour the batter into the prepared pans.
• 5 bake the cakes for 35 to 38 minutes (a bit less if you use a 9" pan), or until a cake tester inserted into the center comes out clean. cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.
• 6 to make the filling: mix the sugar, peanut butter and vanilla till crumbly. add the milk and mix till smooth, adding more milk if necessary to make a spreadable filling.
• 7 divide the cooled layers in half horizontally, to make four layers. place one layer on a serving plate, and spread with filling. repeat with the next two layers. top with the final cake layer.
• 8 to make the icing: combine the chocolate chips, cream, and corn syrup in a microwave-safe measuring cup. microwave till the cream is very hot, and the chips are soft.
• 9 stir till the chips melt, and the mixture is smooth.
• 10 spread the icing atop the cake, letting it drizzle down the sides.
• 11 serve in thin slices; the cake is very rich.