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    Buckeye Cake


    Source of Recipe


    vbb

    List of Ingredients




    CAKE
    2 large eggs
    1 1/4 cups granulated sugar
    3/4 cup all-purpose flour
    6 tablespoons unsalted butter, melted
    3 packets (1 oz. each) NESTLÉ TOLL HOUSE 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 (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
    1 cup heavy whipping cream
    1/3 cup NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels

    Recipe



    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.

 

 

 


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