Buckeye Cake Recipes

Steps:

• Preheat oven to 350*.
• Grease 9" round cake pan; line bottom w/ parchment paper & grease.
• FOR CAKE: 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 mins or until a wooden pick inserted in the middle comes out clean.
• Cool on wire rack for 5 minutes.
• Run knife around edge of pan; cool for an addition 10 minutes.
• Invert cake onto serving platter; remove pan and parchment; cool completely.
• FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med 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 chocolate chips; let stand 5 minutes.
• Stir, refrigerate for 30 mins or until mixture is spreadable.
• Spread on top and sides of cake.
• FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
• Knead bag to mix.
• If necessary, microwave for an additional 10-15 seconds until melted.
• Cut a small hole from corner of bag; squeeze to drizzle over cake.
• Store cake in frig; let stand 30 mins before serving.

Steps:

• Directions:.
• PREHEAT oven to 350º F.
• 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.

Steps:

• Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
• Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
• Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
• Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place over filling., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.

Steps:

• Reheat oven to 350 degrees F. 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.