Isaacs' Home Recipes Main Dessert Recipes Buckeye Cake

Buckeye Cake

2 large eggs
1-1/4 cups sugar
3/4 cup flour
6 Tbsp unsalted butter, melted
3 packets (1 oz. each) Nestle Toll House Choco Bake Unsweetened Chocolate Flavor
1/2 tsp vanilla
1/8 tsp salt

Peanut Butter Layer:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 tsp vanilla
3/4 cup powdered sugar

Ganache:
2 cups (12 oz. pkg) chocolate chips
1 cup heavy whipping cream
1/3 cup Peanut Butter & Chocolate Chips

Preheat oven to 350 degrees.
Grease 9" round cake pan.
Line bottom of pan with parchment paper, grease.
Combine eggs and sugar in large bowl.
Stir in flour, melted butter, choco bake, vanilla and salt until smooth.
Pour into prepared pan.
Bake for 25 minutes or until toothpick 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 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 chocolate chips; let stand for 5 minutes.
Stir; refrigerate for 30 minutes or until mixture is spreadable.
Spread chocolate on top and sides of cake.
Melt peanut butter and chocolate chips in resealable plastic bag for 30 seconds. 
Knead bag to mix.  If necessary, microwave additional 10-15 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.