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Buckeye Cake

SUBMITTED BY: Nestle® 

"Decadent and rich, this moist chocolate cake layered with a creamy peanut butter filling and chocolate ganache topping is sure to delight friends and family. Elegant in appearance but easy to make, Krista Linegar of Willits, CA created this Grand Prize Winning cake because it reminded her of her Grandma’s Buckeye candies."
RECIPE RATING:
This recipe has been rated 6 times with an average star rating of 5.0
Read Reviews (5)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  2 Hrs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Oct. 11, 2008 by Ed'swannabe 
If you're looking for a good tasting, pretty presentation something for the chocolate and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Dec. 21, 2008 by KARAZY91 
This was so delicious. I made it for a holiday get together and it was a hit. It is REALLY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Nov. 11, 2008 by STACYB1967 
Oh, my! Great for those days when you need a chocolate fix! Decadent and rich!!! I would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Dec. 26, 2008 by jentraugott 
This recipe was soooo goood. Very easy to prepare just a little timely with all the cooling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.
Reviewed on Dec. 23, 2008 by Amy 
This is fantastic! Made it just like the recipe said and it turned out wonderfully! It is... MORE


 
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Nutritional Information
Buckeye Cake

Servings Per Recipe: 8

Amount Per Serving

Calories: 881

  • Total Fat: 57.6g
  • Cholesterol: 133mg
  • Sodium: 181mg
  • Total Carbs: 89.2g
  •     Dietary Fiber: 6.3g
  • Protein: 12.8g

VIEW DETAILED NUTRITION

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