Shelly's Recipe

BUCKEYE CAKE

Category: Cakes

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 Pre-Melted
Unsweetened Chocolate Flavor
1/2 tsp vanilla extract
1/8 tsp salt

PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 tsp vanilla extract
3/4 cup powdered sugar

GANACHE
2 cups semi-sweet chocolate chips
1 cup heavy whipping cream

1/3 cup NESTLE TOLL HOUSE Peanut Butter & Milk Chocolate Morsels

PREHEAT oven to 350F. 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.