Buckeye Chocolate Cake


Buckeye Chocolate Cake with peanut butter fluff
2 (15.25 oz) boxes chocolate cake mix
6 eggs
1 cup vegetable oil
2 cups water
½ cup butter, softened
1 (16 oz) jar creamy peanut butter, divided
3 cups powder sugar
¼ cup heavy whipping cream
1 tsp vanilla extract
Dash salt
1 (12 oz) bag semi-sweet chocolate chips
King size Reese Sticks candy bar, chopped

1. Preheat oven to 350 degrees.
2. Prepare two ex-large 9 inch springform pans, grease with Crisco and dust with flour.
3. In a large bowl combine cake mix, eggs, oil and water. Stir smooth. Divide batter between pans. Bake 35-40 minutes until centers have set. Cool completely.
4. In a large bowl, cream together butter and 1 cup peanut butter. Add powder sugar, cream, vanilla and a dash of salt. Beat smooth and fluffy. Spread peanut butter fluff on top of bottom cake layer, top with other cake. Press gently.
5. Melt remaining 1 cup peanut butter and chocolate chips in a saucepan over low heat. Remove from heat and let cool slightly. Pour over cake and spread to drizzle over edges.
6. Sprinkle chopped Reese sticks over top. Refrigerate overnight. Serve cold.

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