BUCKEYE CAKE RECIPE FROM SCRATCH
Craving for a dessert with peanut butter and chocolate? If so, the buckeye cake recipe from scratch will surely satisfy your cravings. Buckeye cake is given the name after the buckeye candy, which is a chocolate-dipped peanut butter fudge. They resemble peanut butter balls, but the peanut butter is still perceptible. As a result, a Buckeye cake is made with peanut butter sandwiched between layers of chocolate cake.
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 - 350 degrees Fahrenheit.
- Afterward, grease a 9-inch round cake pan, line the bottom with parchment paper, then grease again.
- To prepare the cake batter, beat the eggs and sugar in a large bowl until combined.
- Mix flour, melted butter, cocoa, and vanilla extract until smooth. After that, pour the mixture into the greased pan.
- Then, place the 9-inch baking pan into the oven and bake it for twenty-five minutes. Next, try poking a wooden pick in the middle of the cake to check if the cake is done. And if you can see that it comes out clean, you can take it out of the oven.
- After taking it out, put the baking pan on a wire rack and let it rest for five minutes.
- Next, cut the cake in layers and let it cook for another ten minutes. Afterward, remove the parchment paper. After that, please remove it from the pan, then place it on a serving platter and let it cool completely.
- First and foremost, combine the peanut butter, vanilla extract, and butter in a medium mixing bowl.
- Then, add in the powdered sugar gradually. You can mix it manually or with a mixer.
- Spread the mixture over the cake, all the way to the edge. Refrigerate for at least thirty minutes.
- Get a small saucepan, put the cream and bring it to a boil. Then, please remove it from the heat.
- After that, add the semi-sweet chocolate and let it sit for five minutes.
- Stir the mixture until it becomes smooth. Refrigerate for thirty minutes or until the mixture has slightly thickened.
- Pour the chocolate on top and spread it around the sides of the cake. Refrigerate until the ganache has set and the buckeye cake is ready to serve.
BUCKEYES
These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes-hence the name. -Merry Kay Opitz, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 127 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 29mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BUCKEYE CAKE - CHOCOLATE PEANUT BUTTER CAKE
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
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
BUCKEYES
Who doesn't love a confection inspired by nature? In this case, it's a peanut butter truffle dipped in chocolate, which resembles the nut from Ohio's state tree, the buckeye.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield about 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.
BUCKEYE CAKE
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
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
BUCKEYE BROWNIES RECIPE
These glorious buckeye brownies are the perfect mix of chocolate and peanut butter that will leave your taste buds asking for more.
Provided by Steph Loaiza
Categories Dessert
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease a 9 x 13 inch baking pan.
- Melt butter, then stir in cocoa. Add in sugar and eggs to the mixing bowl and stir together.
- Add in vanilla, flour, and salt and beat together well.
- Spoon batter into the prepared pan.
- Bake 25 to 30 minutes, or until cooked through. Top with peanut butter layer and ganache.
- Place peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl.
- Add powdered sugar, milk, vanilla and salt.
- Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.
- Melt chocolate chips and butter in the microwave for 2 minutes in 30 second intervals, stirring in between, and mix until smooth.
- Spread on top of the frosting layer and let it cool until hardened.
Nutrition Facts : Calories 451 kcal, Carbohydrate 51 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 76 mg, Sodium 151 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 9 g, ServingSize 1 serving
BUCKEYE BROWNIES
Make and share this Buckeye Brownies recipe from Food.com.
Provided by senseicheryl
Categories Bar Cookie
Time 10m
Yield 2-3 dozen brownies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.
- Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour.
- Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally until melted. Spread over brownies. Let cool; cut into squares.
Nutrition Facts : Calories 204.8, Fat 12.3, SaturatedFat 4.9, Cholesterol 17, Sodium 123.1, Carbohydrate 23.5, Fiber 0.7, Sugar 9.7, Protein 2.8
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