Buckeye Cake - Chocolate Peanut Butter Cake - cooking recipe

Ingredients

CAKE
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 (1 ounce) packets Choco-bake (Unsweetened Chocolate Flavor)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
GANACHE
2 cups semisweet chocolate morsels
1 cup heavy whipping cream
1/3 cup swirled peanut butter and milk chocolate chips

Preparation

Directions:
PREHEAT oven to 350\u00b0 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.