“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!”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Grease 9" round cake pan; line bottom w/ parchment paper & grease.
  3. FOR CAKE: Combine eggs and sugar in large bowl.
  4. Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth.
  5. Pour into prepared pan.
  6. Bake for 25 mins or until a wooden pick inserted in the middle comes out clean.
  7. Cool on wire rack for 5 minutes.
  8. Run knife around edge of pan; cool for an addition 10 minutes.
  9. Invert cake onto serving platter; remove pan and parchment; cool completely.
  10. FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med bowl until combined.
  11. Gradually beat in powdered sugar.
  12. Spread mixture on cake.
  13. Refrigerate for 30 minutes.
  14. FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat.
  15. Add semi-sweet chocolate chips; let stand 5 minutes.
  16. Stir, refrigerate for 30 mins or until mixture is spreadable.
  17. Spread on top and sides of cake.
  18. FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
  19. Knead bag to mix.
  20. If necessary, microwave for an additional 10-15 seconds until melted.
  21. Cut a small hole from corner of bag; squeeze to drizzle over cake.
  22. Store cake in frig; let stand 30 mins before serving.

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