Buckeye Cake Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place over filling., Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with optional ingredients as desired.

Steps:

• In a large bowl, beat the sugar, peanut butter and butter until smooth. Shape into 1-in. balls; set aside. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip balls in chocolate, allowing excess to drip off. Place on a wire rack over waxed paper; refrigerate for 15 minutes or until firm. Cover and store in the refrigerator.

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.

Steps:

• Preheat oven to 350 degrees (Fahrenheit). Grease 2 - 9 inch cake pans. For Cake: Combine eggs and sugar in large bowl. Stir in flour, melted butter, cocoa, vanilla, and salt until smooth. Pour into prepared pans (cake layers will be thin). Bake for 12-14 minutes or until wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake and invert onto cooling rack. Cool completely. For Peanut Butter Layer: Cream butter, cream cheese, vanilla extract, and peanut butter until smooth. Slowly add powdered sugar one cup at a time until well incorporated. Mixture will be fluffy. Refrigerate for 30-45 minutes. For Semisweet and White Chocolate Ganache: Place white and semisweet chocolate in individuals bowls. Heat cream for both in separate saucepans until boiling; remove from heat and pour over chocolates. Let stand 5 minutes. Whisk each ganache until smooth and shiny. Refrigerate approximately 30 minutes or until it reaches spreading consistency. To Assemble Cake: Place one cake layer on serving platter. Spread one cup of semisweet chocolate ganache over top of cake within ¼ inch of edge. Refrigerate 20 minutes or until set. Spread half of peanut butter filling over top of ganache. Top with second cake layer and repeat process. Refrigerate for 30 minutes until top peanut butter layer is firm. Pour white chocolate ganache over top of cake; spread onto sides to form even layer. Cover entire cake with toffee bits. Refrigerate until set. To finish, whip remaining semisweet ganache until lighter in texture. Place into pastry bag and pipe 12 rosettes on top of cake for each piece. Place 1 peanut butter bite in the center of each rosette. Store in refrigerator; let stand 30 minutes before serving.

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.

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.