Buckeye Cake Recipes

BUCKEYE CAKE

Buckeye Cake image

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

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

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

BUCKEYES I

Buckeyes I image

This recipe is so good that I double it whenever I make it. Since it is peanut butter balls dipped in chocolate it is almost like candy. Real buckeyes are nuts that grow on trees and are related to the horse chestnut.

Provided by Tammy Winters

Categories Desserts Cookies No-Bake Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 5

Ingredients

1 ½ cups peanut butter
1 cup butter, softened
½ teaspoon vanilla extract
6 cups confectioners' sugar
4 cups semisweet chocolate chips

Steps:

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Nutrition Facts : Calories 331 calories, Carbohydrate 40.6 g, Cholesterol 16.3 mg, Fat 19.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 105.5 mg, Sugar 36.9 g

BUCKEYE CAKE - CHOCOLATE PEANUT BUTTER CAKE

Buckeye Cake - Chocolate Peanut Butter Cake image

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

Ingredients

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
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups semisweet chocolate morsels
1 cup heavy whipping cream
1/3 cup swirled peanut butter and milk chocolate chips

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

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