Buckeye Cake


Recipe is taken from Nestle’s website www.verybestbaking.com

So as I have sat thinking what to post first I decided to go with what I like to make the most…..DESSERT!!  Here is one of my top favorites.  And it is super rich.


(Cake layer)

2 large eggs

1 1/4 c. sugar

3/4 c flour

6 tbls unsalted butter, melted

3 packs Choco Bake Pre-melted Unsweetened Chocolate flavor

1/2 teas vanilla extract

1/8 teas salt

(Peanut butter layer)

3/4 c creamy peanut butter

1/4 c softened butter

1/4 teas vanilla

3/4 C Powdered sugar

(Chocolate Ganache topping)

1 C Heavy Whipping Cream

2 C Semisweet chocolate chips (1 bag)

(Decorative stripes)

1/3 C Peanut Butter and Chocolate Chips

Ok, are you still with me?  Here are the directions:

Preheat oven to 350.  Grease 9 inch round cake pan.  Cake: Combine eggs and sugar in large bowl.  Stir in flour, melted butter, choco bake, vanilla, and salt until smooth.  Pour in pan, bake 25 min.  Cool on wire rack 5 minutes. Run knife around edge of pan, cool additional 10 minutes.  Invert onto serving platter, remove pan and cool completely.  Peanut Butter layer: beat peanut butter,butter and vanilla together.  Gradually beat in powdered sugar.  Spread over cake and refrigerate 30 minutes.  Ganache: Heat cream to boiling, remove from heat.  Add semi-sweet chips.  Let stand for 5 minutes and then stir until smooth.  Refrigerate 30 minutes or until spreadable.  Spread (or pour over cake).  Refrigerate.  Then to add the finishing touch melt the peanut butter and chocolate chips in a ziplock bag 30 seconds.  Squeeze bag to make sure chips are melted.  Cut small hole in corner of bag and squeeze to drizzle over cake.  Store cake in refrigerator, when ready to serve take out about 30 minutes beforehand (or else it is a beast to cut!).

My notes:  The first time you make this cake it seems to take forever but then I realized that while the cake was cooling I could get the peanut butter mixture ready and the chocolate ganache because both of those needed to cool about the same amount of time. You will want to cool the ganache but if it cools to much it gets to stiff to spread.  I don’t actually frost the cake with it but sort of pour it onto the middle and then spread to edge of cake, however it falls along the edges I leave.   Also the choco bake can be found in your baking aisle at your local grocery store.  It comes in a yellow box.  Never knew it was there until I needed it!!



2 Responses to “Buckeye Cake”

  1. Lacey Adkins Says:

    Ah Cara, you just made my day. 🙂

  2. Jenny Grusy Says:

    I tried this for the first time at the last dinner fellowship and became an immediate fan! It is so yummy and has 2 of my favorite ingredients: chocolate and peanut butter!

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