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Buckeye Cake Recipe

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This recipe for Buckeye Cake is from The Staley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
2 large eggs
1 1/4 c sugar
3/4 c flour
9 Tbsp unsalted butter melted
9 Tbsp Hershey cocoa
1/2 tsp vanilla
1/8 tsp salt
PEANUT BUTTER LAYER
3/4 c creamy peanut butter
1/4 c unsalted butter, softened
1/4 tsp vanilla
3/4 c powered sugar
GANACHE
2 c. (12 oz.) Nestle semi sweet chocolate morsels
1 c heavy whipping cream
1/3 c Nestle peanut butter and milk chocolate morsels
Directions:
Directions:
Preheat oven to 350º. Grease a 9" round cake pan. Line bottom of pan with parchment paper, grease. For cake: combine eggs and sugar in a large bowl. Stir in flour, melted butter, cocoa, vanilla and salt until smooth. Pour into prepared pan. Bake for 25 minutes or until wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake, cool for another 10 minutes. Invert cake onto serving platter. Remove pan and parchment, cool completely.
For peanut butter layer; Beat peanut butter, butter and vanilla in medium mixing 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 together and refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. In microwave at 70% power, melt peanut butter and chocolate morsels in resealable plastic bag for 30 seconds. Knead bag to mix. If necessary, microwave for 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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