Buckeye Cake Recipe

Buckeye Cake Recipe

  • Cake:
  • 2 large eggs
  • 1 1/4 cups granulated sugar
  • 3/4 cup all-purpose flour
  • 6 tablespoons unsalted butter, melted
  • 3 (1 ounce) packets NESTLE® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Peanut Butter Layer:
  • 3/4 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • Ganache:
  • 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup heavy whipping cream
  • 1/3 cup NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels
  1. Reheat oven to 350 degrees F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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