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    You are in: Home / Recipes / Buckeye Cake - Chocolate Peanut Butter Cake Recipe
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    Buckeye Cake - Chocolate Peanut Butter Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Marg (CaymanDesigns)'s Note:

    Got this from Nestle's. Haven't tried it yet but I didn't want to lose it...

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    Ingredients:

    Servings:

    Units: US | Metric

    CAKE

    PEANUT BUTTER LAYER

    GANACHE

    • 2 cups semisweet chocolate morsels
    • 1 cup heavy whipping cream
    • 1/3 cup swirled peanut butter and milk chocolate chips

    Directions:

    1. 1
      Directions:.
    2. 2
      PREHEAT oven to 350º F.
    3. 3
      Grease 9-inch-round cake pan.
    4. 4
      Line bottom of pan with parchment paper; grease.
    5. 5
      FOR CAKE:.
    6. 6
      COMBINE eggs and sugar in large bowl.
    7. 7
      Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth.
    8. 8
      Pour into prepared pan.
    9. 9
      BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean.
    10. 10
      Cool on wire rack for 5 minutes.
    11. 11
      Run knife around edge of cake; cool for an additional 10 minutes.
    12. 12
      Invert cake onto serving platter.
    13. 13
      Remove pan and parchment; cool completely.
    14. 14
      FOR PEANUT BUTTER LAYER:.
    15. 15
      BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined.
    16. 16
      Gradually beat in powdered sugar.
    17. 17
      Spread mixture on cake.
    18. 18
      Refrigerate for 30 minutes.
    19. 19
      FOR GANACHE:.
    20. 20
      HEAT cream in small saucepan to boiling; remove from heat.
    21. 21
      Add semi-sweet morsels; let stand 5 minutes.
    22. 22
      Stir; refrigerate for 30 minutes or until mixture is spreadable.
    23. 23
      Spread chocolate on top and sides of cake.
    24. 24
      MELT peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds.
    25. 25
      Knead bag to mix.
    26. 26
      If necessary, microwave at additional 10- to 15-second intervals until melted.
    27. 27
      Cut a small hole from corner of bag; squeeze to drizzle over cake.
    28. 28
      Store in refrigerator.
    29. 29
      Let stand for 30 minutes before serving.

    Ratings & Reviews:

    • on November 27, 2009

      55

      What an absolutely wonderful recipe!!! It was so delicious!! I took this to thanksgiving dinner and my mother in law could not get over how well it tasted! It was very impressive also!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2009

      55

      Absolutely fabulous! Yes, it is a little time-consuming and so rich it will curb a week's worth of choc-pb cravings :) but so worth it for that special occasion or someone. Pure ecstasy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2009

      I made this 12/07 for the first time. Have had several family/friend requests that I bring this dessert. Perfect for OSU (GO BUCKS) fans - especially baby or wedding showers or other occasions that call for a decadent dessert

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Buckeye Cake - Chocolate Peanut Butter Cake

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 893.1
     
    Calories from Fat 485
    54%
    Total Fat 53.8 g
    82%
    Saturated Fat 27.7 g
    138%
    Cholesterol 133.4 mg
    44%
    Sodium 180.2 mg
    7%
    Total Carbohydrate 94.5 g
    31%
    Dietary Fiber 5.5 g
    22%
    Sugars 74.9 g
    299%
    Protein 12.1 g
    24%

    The following items or measurements are not included:

    Choco-bake

    peanut butter and milk chocolate chips

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