Buckeye Cake - Chocolate Peanut Butter Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Directions:
  • PREHEAT oven to 350º F.
  • Grease 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 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.
  • FOR PEANUT BUTTER LAYER:
  • 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.
  • FOR GANACHE:
  • 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.
  • 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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