BUCKEYE CAKE - CHOCOLATE PEANUT BUTTER CAKE
Make and share this Buckeye Cake - Chocolate Peanut Butter Cake recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 893.2, Fat 53.9, SaturatedFat 27.8, Cholesterol 133.5, Sodium 180.2, Carbohydrate 94.6, Fiber 5.6, Sugar 74.9, Protein 12.1
CHOCOLATE PEANUT BUTTER BUCKEYE CAKE RECIPE - (5/5)
Provided by gtbalm
Number Of Ingredients 19
Steps:
- For the Peanut Butter Cheesecake: Bake the cheesecake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake! Preheat oven to 325 degrees. Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk. Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily. Pour batter into the greased pan. Bake for 10 minutes at 325 degrees. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight. For the chocolate cake: Prepare the cake mix according to the package or use a recipe for homemade cake. Bake in 2 9-inch round, well greased cake pans. Cool completely. For the peanut butter frosting: Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream. For the chocolate peanut butter glaze: In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency. To assemble: Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges. Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off. Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges. Top this with the second layer of chocolate cake. Place the whole cake in the refrigerator for 15 minutes to harden up a bit. Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas. Store in the refrigerator.
CHOCOLATE PEANUT BUTTER CAKES
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. In a measuring cup, combine the buttermilk, oil and vanilla.
- Beat the eggs and sugar together in a large bowl with an electric mixer until very pale and thick, about 5 minutes. Add the flour mixture in three batches, alternating with the buttermilk mixture, beginning and ending with the flour.
- Pour the batter into the prepared pan and smooth evenly with an offset spatula. Tap the pan on the counter lightly to release any large air bubbles, then bake until golden brown and a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Dollop the peanut butter on top and evenly smooth it over the cake as it melts. Transfer the cake to a cooling rack and cool completely.
- Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Pour the chocolate over the peanut butter and spread it evenly with the offset spatula. Refrigerate until just set, about 20 minutes.
- Cut the cake into squares and refrigerate until ready to serve.
BUCKEYES
Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 2 1/2 dozen
Number Of Ingredients 7
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.
CHOCOLATE PEANUT BUTTER CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
- Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
- For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
- To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.
GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h55m
Yield 24 buckeyes
Number Of Ingredients 8
Steps:
- Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
- In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
- Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
- Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
- Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.
BUCKEYE CAKE
This recipe was a winner in the "Share the Very Best" recipe contest sponsored by BH&G and Nestle Toll House. When I saw it, I cut it out immediately b/c I knew it would be perfect for a birthday cake for my chocolate & peanut butter loving DD! Posting b/c I don't want to lose it!
Provided by Impera_Magna
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 800.1, Fat 51.6, SaturatedFat 26.3, Cholesterol 131.8, Sodium 283.4, Carbohydrate 83.6, Fiber 4.2, Sugar 67.6, Protein 11.4
CHOCOLATE PEANUT BUTTER BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY
Here's what you need: brownie mix, powdered sugar, peanut butter, butter, butter, milk chocolate chips
Provided by Nathan Ng
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare brownie mix according to box instructions.
- In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
- Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
- In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
- Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
- Chill in the refrigerator for 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 40 grams
BEST BUCKEYES (PEANUT BUTTER AND CHOCOLATE CANDIES)
I make about 30 varieties of cookies and candies during the holidays and these are the most requested. They are fairly easy and delicious. I serve them on a tray in miniature muffin liners. I have tried many different buckeye recipes, but this one, given to me years ago, is the best one I have used. ADDED 12/17/06: Instead of chips and paraffin wax, this year I used chocolate bark coating and it worked really well. You will need about Five - 2 oz. blocks of bark.
Provided by Karen..
Categories Candy
Time 45m
Yield 80 Buckeyes
Number Of Ingredients 7
Steps:
- Cream peanut butter and butter.
- Add sugar and vanilla and mix well.
- Form into 1 inch balls and refrigerate.
- Melt chocolate chips with parafin wax in a double boiler.
- Dip balls into chocolate with a toothpick about 3/4 of the way covered.
- Place chocolate side down on waxed paper.
- Let set at room temperature or refrigerate.
CHOCOLATE & PEANUT BUTTER BUCKEYES
A favorite of Ohioans, these look like the real thing and are very simple to make. Great for chocolate/peanut butter lovers!
Provided by Wendy W88
Categories Candy
Time 35m
Yield 24-48 buckeyes
Number Of Ingredients 6
Steps:
- Combine first three ingredients and form into little balls about the size of quarters.
- Mixture will be dry.
- Melt chocolate chips and wax in microwave or double broiler.
- With a toothpick, dip peanut butter balls in chocolate to coat, leaving top exposed like a Buckeye.
- Place onto wax paper to cool.
- Cover toothpick holes when chocolate has dried.
Nutrition Facts : Calories 659.4, Fat 39.4, SaturatedFat 16.5, Cholesterol 41.2, Sodium 286.6, Carbohydrate 74.2, Fiber 3.2, Sugar 68, Protein 10.4
OHIO BUCKEYE PEANUT BUTTER & CHOCOLATE CANDY
I simply cannot get enough of chocolate and peanut butter.. If the only foods left on earth were chocolate & peanut butter, I could survive! These little balls of bliss may be somewhat labor intensive, but us Ohioans go gaga over these. Time includes prep and refrigeration time.
Provided by ARathkamp
Categories Candy
Time 5h
Yield 2 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, mix together peanut butter, butter, powdered sugar and vanilla.
- Shape mixture into 1 inch balls, inserting 1 toothpick in top center.
- Refrigerate balls for at least 2 hours.
- Over low heat, melt shortening with chocolate chips until smooth.
- Dip each peanut butter ball into chocolate leaving small uncoated top area (resembling a buckeye).
- Cool on wax paper and refrigerate (or freeze) for additional 2 hours before serving.
Nutrition Facts : Calories 2234.2, Fat 201.1, SaturatedFat 66.9, Cholesterol 126.9, Sodium 1232.3, Carbohydrate 80.7, Fiber 12.3, Sugar 58.5, Protein 50.7
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
Steps:
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
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