Buckeye Cake

CAKE

2 lrg Eggs

1 1/4 cup Sugar

3/4 cup Flour

6 Tbsp Butter, unsalted & melted

3 packets (1oz ea) Nestle Toll House Choco Bake Pre-Melted UNSWEETENED Chocolate Flavor

1/2 tsp Vanilla Extract

1/8 tsp Salt

PEANUT BUTTER LAYER

3/4 cup Creamy Peanut Butter

1/4 cup Butter, unsalted, softened

1/4 tsp Vanilla Extract

3/4 cup Powdered Sugar

GANACHE

1 cup Heavy Whipping Cream

2 cup Semi-Sweet Chocolate Chips (12 oz pkg)

DRIZZLE

1/3 cup Peanut Butter & Milk Chocolate Morsels

Preheat oven to 350 degrees. Grease 9 inch round cake pan. Line bottom of pan with parchement paper and grease.

FOR CAKE: Combine eggs and sugar in large bowl. Stir in flour, melted butter, chocolate bake packets, 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 serv ing platter. Remove pan and parchment, cool completely.

FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, and vanilla extract in medium bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

FOR GANACHE: Heat cream in small saucepan to boil, remove from heat. Add semi-sweet morsels, let stand 5 minutes. Stir and refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

FOR DRIZZLE: Melt peanut butter and milk chocoloate morsels in resealable plastic bag on Medium/High power for 30 seconds. Knead bag to mix. If necessary, microwave additional 10 second intervals until melted. Cut a small hole forma corner of bag, squeeze to drizzle over cake. Store in refrigerator. 

Let stand for 30 minutes before serving.