Friday, 28 October 2016 05:10

Buckeye Cake

Makes 12-16 servings

2 cups granulated sugar
2 cups unbleached all-purpose flour (such as King Arthur brand)
2 tablespoons Instant ClearJel or cornstarch
¾ cup Double-Dutch Dark Cocoa or Dutch-process cocoa
2 teaspoons baking powder
2 teaspoons espresso powder
½ teaspoon baking soda
1 teaspoon salt
4 large eggs
¾ cup vegetable oil
2 teaspoons vanilla extract
1¼ cups water

4 cups confectioners' sugar
1½ cups peanut butter
2 teaspoons vanilla extract
¾ cup milk

½ cup heavy or whipping cream
1 1/3 cups chocolate chips or chopped semisweet chocolate
2 tablespoons light corn syrup

Heat the oven to 350 degrees. Lightly grease and flour (or grease, then line with parchment, then grease again) two 8-by-2-inch round cake pans.  

Whisk together the dry ingredients. Add the eggs, oil and vanilla, beating until smooth. Gradually add the water, beating until smooth.

Pour the batter into the prepared pans. Bake the cakes for 35 to 38 minutes (a bit less if you use a 9-inch pan), or until a cake tester inserted into the center comes out clean. Cool the cakes in the pan for 15 minutes, then turn them out of the pans to cool completely on a rack.

Mix the sugar, peanut butter and vanilla till crumbly. Add the milk and mix till smooth, adding more milk if necessary to make a spreadable filling.

Divide the cooled cake 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 the final cake layer.

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 till the chips melt, and the mixture is smooth.

Spread the icing over the cake, letting it drizzle down the sides.


Adapted recipe from P.J. Hamel, baker and blogger for King Arthur Flour.

Read 4010 times