Buckeye Cake

• large eggs↗2
• sugar↗1 1⁄4 cups
• all-purpose flour↗3⁄4 cup
• butter, melted↗6 tablespoons
• (1 ounce) packets nestle Choco-bake, unsweetened chocolate flavoring3 ounce
• vanilla extract↗1⁄2 teaspoon
• salt↗1⁄8 teaspoon
• creamy peanut butter↗3⁄4 cup
• butter, softened↗1⁄4 cup
• vanilla extract↗1⁄4 teaspoon
• powdered sugar↗3⁄4 cup
• semi-sweet chocolate chips↗2 cups
• heavy whipping cream↗1 cup
• peanut butter and milk chocolate chips1⁄3 cup

Step-by-step instructions

1. 1

   Preheat oven to 350*.

2. 2

   Grease 9" round cake pan; line bottom w/ parchment paper & grease.

3. 3

   FOR CAKE: Combine eggs and sugar in large bowl.

4. 4

   Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth.

5. 5

   Pour into prepared pan.

6. 6

   Bake for 25 mins or until a wooden pick inserted in the middle comes out clean.

7. 7

   Cool on wire rack for 5 minutes.

8. 8

   Run knife around edge of pan; cool for an addition 10 minutes.

9. 9

   Invert cake onto serving platter; remove pan and parchment; cool completely.

10. 10

    FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med bowl until combined.

11. 11

    Gradually beat in powdered sugar.

12. 12

    Spread mixture on cake.

13. 13

    Refrigerate for 30 minutes.

14. 14

    FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat.

15. 15

    Add semi-sweet chocolate chips; let stand 5 minutes.

16. 16

    Stir, refrigerate for 30 mins or until mixture is spreadable.

17. 17

    Spread on top and sides of cake.

18. 18

    FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.

19. 19

    Knead bag to mix.

20. 20

    If necessary, microwave for an additional 10-15 seconds until melted.

21. 21

    Cut a small hole from corner of bag; squeeze to drizzle over cake.

22. 22

    Store cake in frig; let stand 30 mins before serving.