Recipe

Buckeye Cake Recipe


BUCKEYE CAKE Recipe
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I POSTED THIS RECIPE AS IS. FOR THIS RECIPE I USUALLY USE MY MOIST CHOCOLATE CAKE IN A ROUND CAKE PAN. OR USE THE SOUFFLE CAKE AS A BASE. I LIKE THE LIGHT AND FLUFFY OR THE TASTE OF THE SOUFFLE THAT IS LIGHT AND AIRY. THIS CAKE BASE IS A DENSE ON... More

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Ingredients
  • CAKE:
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • 3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • PEANUT BUTTER LAYER:
  • 3/4 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • GANACHE:
  • 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
  • 1 cup heavy whipping cream
  • FOR DECORATING:
  • 1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

Directions
  1. PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
  2. FOR CAKE:
  3. COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, CHOCO BAKE, vanilla extract and salt until smooth. Pour into prepared pan.
  4. BAKE:
  5. for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.
  6. FOR PEANUT BUTTER LAYER:
  7. BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.
  8. FOR GANACHE:
  9. HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.
  10. FOR DECORATING:
  11. MELT peanut butter & milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

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Comments


Ya'll are killing me with these peanut butter/chocolate combos! LOVE those flavors together...thanks for the great post!


YOU ARE FUNNY I DONT EVEN LIKE PEANUT BUTTER!! LMAO. BUT ALOT AROUND ME DO. ENJOY. YOU CAN USE YOUR FAVORITE CAKE FOR THE BUCKEYE CAKE. IT IS GOOD THOUGH. I NEED TO BE IN A PEANUT BUTTER MOOD.


I'm always in a peanut butter mood...more's the pity! And I do love the dense cake texture. Can't wait til Thanksgiving! lol


Oh I know someone else that made this and get rave reviews everytime she takes it somewhere. I must give it a try. Great post.


I always make Buckeye candy for my Christmas plates I give to friends and they always tell me they need more of those next year! I can only imagine what they would think if I made a whole cake of the stuff. Thanks for posting.


I agree with debbie... I'm always in a PB mood, just need to find someone to eat this for me!


Oh my god.In addition to the great picture,I am sure it is superb taste.I would make it tonight except that i don't know what is the substitute for NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor.
Thank you for posting such recipe


I really wonder,is it you who took the shot? Coz if you are the one who did it,I think you should be a proffetional photographer also.


From nestle site. If you dont have the chocolte melt. Just melt your own chocolate.


LOVE buckeyes, this is fantastic!


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