What You'll Need ( Cake ) :
1¼ cups Snowville Creamery whole milk
2¼ cups cake flour
1½ cups granulated sugar
½ cup creamy organic natural peanut butter
3½ tsp baking powder
1/8 tsp baking soda
1 tsp salt
1 tsp natural vanilla
3 large eggs
Prep Time: 30 mins
Cook Time: 50 mins
Heat oven to 350ºF. Line bottom of one 9”x13” pan or two 9” round pans with parchment paper and spray with cooking spray.
Mix slowly with a spatula to incorporate, then beat with an electric mixer: flour, sugar, peanut butter, milk, baking powder, baking soda, salt, vanilla, and eggs.
Mix on low speed for 30 seconds, scrape down bowl, then beat on medium to medium-high speed for 3 minutes, scraping bowl occasionally.
Pour into pans and bake until cake springs back to the touch, sides are beginning to pull away, and a cake tester or toothpick inserted into the center of the cake is removed with a few moist crumbs attached.
Cooking time varies by oven; begin to check at around 25 minutes.
Let rest in pans for 15 minutes, then turn out onto cooling racks and completely cool. Fill and frost with chocolate ganache.
What You'll Need ( Ganache ) :
2 cups Snowville Creamery whipping cream
2 Tablespoons light corn syrup
18 oz high quality chocolate (dark or milk chocolate) such as Ghirardelli
Heat the whipping cream in a large saucepan over
medium-high heat. As soon as the cream begins to
simmer, remove the pan from the heat.
Add chocolate and stir with a wooden or siliconespoon,
constantly until all the chocolate has melted.
Stir in the corn syrup.
To pour over cake as a ganache glaze, use while still warm.
To firm up the ganache for filling or spreading more like a frosting, transfer to a bowl and refrigerate for 1-2 hours.
Once the ganache has cooled, it can also be added to some buttercream (add ganache to taste) to make a delicious chocolate buttercream.
Buckeye cake recipe also makes delicious cupcakes. Bake at 325ºF for 22-25 minutes, or until done in the center.
Submitted by Debby Gerth