Buckeye Cake

Serving size: 8

Rochelle Katz

This won a Nestle’s contest for best-tasting - and it is fabulous.

ingredients

Cake:
2 large eggs
1 1/4 C granulated sugar
3/4 C all purpose flour
6 tbsp butter -- melted
3 oz unsweetened choc -- melted
1/2 tsp vanilla
1/8 tsp salt
Peanut Butter Layer:
3/4 C creamy peanut butter
1/4 C unsalted butter -- softened
1/3 tsp. vanilla
3/4 C powdered sugar
Ganache:
2 C chocolate chips
1 C heavy whipping cream
1/3 C peanut butter & milk chocolate morsels -- (used semi sweet when I made pareve)

1
Preheat oven to 350. 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, melted chocolate, vanilla extract and salt until smooth. Pour into prepared pan.
3
Bake for 25 minutes or until a wooden pick comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake, cool for an additional 10 minutes. Invert cake on to serving platter. Remove pan and parchment; cool completely.
4
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.
5
For ganache: heat cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand for 5 minutes. Stir; refrigerate for 1/2 hour until mixture is spreadable. Spread chocolate on top and sides of cake.
6
Melt peanut butter and milk chocolate morsels in resealable plastic bag on 70% power 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. (Or I just melted peanut butter and used that plain.) Store in refrigerator. Let stand for 30 minutes before serving.