Buckeye Cake - cooking recipe

Ingredients

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

Preparation

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.