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Buckeye Cake

Buckeye Cake

2 Hr(s)
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1 serving
Original recipe yields 1 serving
CAKE:
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packet s (1 oz. each) unsweetened chocolate
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:
1 cup heavy whipping cream
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1/3 cup peanut butter & milk chocolate morsels
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Let's Make It
1
PREHEAT oven to 350�F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.
2
FOR CAKE:
3
COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, unsweetened chocolate, vanilla extract and salt until smooth. Pour into prepared pan.
4
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.
5
FOR PEANUT BUTTER LAYER:
6
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.
7
FOR GANACHE:
8
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.
9
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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