Ingredients for Buckeye Cake
- 2 large eggs
- Sugar
- All Purpose Flour
- 1 cup (2 sticks) unsalted butter, softened
- Choco Bake
- Vanilla Extract
- 1 teaspoon salt
- Creamy Peanut Butter
- Powdered Sugar
- Semi Sweet Chocolate Chips
- Heavy Whipping Cream
- Peanut Butter And Milk Chocolate Chips
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How to Make Buckeye Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the boiling water and oil until smooth.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the peanut butter frosting: In a large bowl, beat the butter until smooth. Gradually add the powdered sugar and peanut butter, beating until light and fluffy. Stir in the milk until desired consistency is reached.
- Once cakes are completely cool, frost the top of one layer with half of the peanut butter frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
- Prepare the chocolate ganache: In a heatproof bowl set over a pan of simmering water, melt the chocolate chips and heavy cream, stirring until smooth. Let cool slightly before drizzling over the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
270g
Fat
131g
Carbs
27g
