Peanut Butter Fudge Buckeye Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 557.2
  • Total Fat: 25.9 g
  • Cholesterol: 8.4 mg
  • Sodium: 400.6 mg
  • Total Carbs: 68.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.3 g

View full nutritional breakdown of Peanut Butter Fudge Buckeye Cake calories by ingredient


Introduction

first 12 ingredients for cake
next 4 filling
next 3 icing first 12 ingredients for cake
next 4 filling
next 3 icing
Number of Servings: 16

Ingredients

    2 cup Granulated Sugar
    2.25 cup King Arthur Flour Unbleached All-Purpose Flour (by RASPBERRYPIE)
    12 tbsp Cocoa powder - Hershey's Special Dark
    2 tsp Baking Powder
    2 tsp Instant Espresso Powder (by JACKSINBOXES)
    1 tsp Salt
    1.5 tsp Vanilla Extract
    4.5 fl oz Water, tap
    4 large Egg white, fresh
    .75 cup Canola Oil
    .5 tsp Baking Soda
    3 cup Domino's Confectioners Sugar 10X Powered Pure Cane Sugar (by AUNTJESSICA)
    18 tbsp Peanut Butter, smooth style, with salt
    1.5 tsp Vanilla Extract
    4.5 fl oz Milk, 2%, with added nonfat milk solids, without added vit A
    16 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
    6 tbsp Heavy Whipping Cream
    1.5 tbsp Light Corn Syrup

Tips

dleiscious. Worth the effort


Directions

mix cake ingredients until smooth add water gradually last. Divide into 3 9 inch pans or four 1/2 sheets
bake at 350 for 18-20
spread filling. heat last three until cream is hot and bits melted. drizzle over cake.

Serving Size: 12 to 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user GINGERBABY17.