Peanut Butter Fudge Buckeye Cake

Peanut Butter Fudge Buckeye Cake

from Ellen's kitchen with thanks to King Arthur Flour

Ingredients:

• Cake:
• 2 cups ( 14 oz) granulated sugar
• 2 1/4 cups (9.5 oz) cake flour
• 3/4 cups (2.25 oz) dark cocoa
• 2 tsp baking powder
• 2 tsp espresso powder
• 1/2 tsp baking soda
• 1 tsp salt
• 4 eggs
• 3/4 cup (5.25 oz) vegetable oil
• 2 tsp vanilla extract
• 1 1/4 cups (10 oz) water 
• Filling:
• 3 cups (12 oz) confectioners' sugar
• 1 cup + 2 tbs (10.5 oz) peanut butter
• 1 1/2 tsp vanilla
• 1/2 cup + 1 tbs (4.5 oz) milk
• Icing
• 1 cup (6 oz) dark chocolate
• 6 tbs (3 oz) heavy or whipping cream
• 1 1/2 tbs (1 oz) light corn syrup

Preheat:

• oven to 350.  Grease, line with parchment, crease and flour pans ( two 9" rounds or four 7" rounds)

To make the cake:

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

Divide:

• Batter evenly among pans.  Bake 18-20 minutes, or until center of cakes are set.  Cool cakes in pan for 10-15 minutes, then turn out onto parchment-lined cooling rack.  

To make the filling:

• Mix the sugar, peanut butter, and vanilla until crumbly.  Add the milk and mix until smooth, adding more milk or sugar if necessary to make stiff yet spreadable filling (I added about additional 1/2 cup sugar).  
• Slice layers in half horizontally.  Divide and spread peanut butter filling evenly between layers.

To make the icing:

• Combine the chocolate, cream, and corn syrup in microwave safe bowl or measuring cup.  Microwave until cream is very hot, and chocolate is soft.  Stir until mixture is smooth.  
• Spread icing atop the cake, letting drizzle down sides.  Chilled cake is delicious! :)