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Home Pistachio Pudding Cake With Cherries

Buckeye Cake Recipe

Ingredients

How to make it

  • 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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The Cook

crs101271 Norton, OH

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