Recipe

Buckeye Cake Recipe

	Crs101271 / All my dishes 7 months ago A very rich, to-die-for cake! Prep:30m Cook:90m Servings:8	Crs101271
	chocolate peanut butter

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Ingredients

CAKE:

2 large eggs

1 1/4 cups granulated sugar

3/4 cup all-purpose flour

6 T unsalted butter, melted

3 packets (1 oz each) Nestle Toll House Choco Bake Unsweetened Chocolate Flavor

1/2 tsp vanilla extract

1/8 tsp salt

PEANUT BUTTER LAYER:

3/4 cup creamy peanut butter

1/4 cup unsalted butter, softened

1/4 tsp vanilla extract

3/4 cup powdered sugar

GANACHE:

2 cups (12 oz package) semisweet chocolate chips

1 cup heavy whipping cream

1/3 cup Nestle Toll House Peanut Butter & Milk Chocolate chips

Directions

Preheat oven to 350F. Grease a 9-inch round cake pan. Line bottom of pan with parchment paper; grease.

FOR CAKE: Combine eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack or 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.

FOR PEANUT BUTTER LAYER: Beat peanut butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat. Add semisweet chocolate chips; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

Melt peanut butter & milk chocolate chips in resealable plastic bag in microwave on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10-15 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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