Buckeye peanut butter fudge cake

Buckeye peanut butter fudge cake

pamela f
Edited on Sep 02, 2009

If you like buckeye candies you will love this combo of peanut butter and rich chocolate cake.


for the cake
2 cups sugar
2 cups unbleached all -purpose flour
2 tablespoons instant clear gel or cornstarch
3/4 cups double dutch dark cocoa or dutch process cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla
1 1/4 cups water

For the filling
4 cups confectioner's sugar
1 1/2 cups peanut butter
2 teaspoons vanilla
3/4 cup milk

1/2 cup heavy or whipping cream
1 1/3 cups Nestles chocolate or chopped semisweet
2 tablespoons light corn syrup


Heat oven to 350 lightly grease and flour 2 8x2 inch round cake pans

Whisk together the dry ingredients Add the eggs, oil, and vanilla beating till smooth.

Pour the batter into the prepared pans Bake the cakes for 35 to 38 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 15 minutes. then turn them out
of the pans to cool completely on a rack.

to make filling Mix the sugar, Peanut butter, and vanilla till crumbly Add the milk and mix till smooth. adding more milk if needed to make a spreadable filling. Divide the layers in half horizontally to make four layers. Place one layer on a serving plate and spread with filling Repeat with the next two layers. Top with final cake layer. to make the icing Combine the chocolate chips cream, and corn syrup in a microwave safe measuring cup microwave till the cream is very hot and the chips are soft. Stir until the chips
melt and the mixture is smooth. To ice the cake.
Spread the icing atop the cake letting it drizzle
down the sides. Serve in thin slices.

Makes 12 to 16 servings

Not a NESTLÉ®-tested recipe.

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