Buckeye Cake - Chocolate Peanut Butter Cake

Recipe by Marg CaymanDesigns

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

Top Review by chefkeyra

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!

Ingredients Nutrition


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

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