Tuesday, August 9, 2011

Buckeye Cake...and $10 Amazon Giveaway!

If you love chocolate and peanut butter, this is a must for you! OMG! I really don't know what to say, the words that come to mind are, heavenly, bliss, happiness, harmony, paradise, nirvana, pleasure, joy, delight...you get the picture.

This cake is a play on the "Buckeye" candy, which are only made in my house at the holidays. I have to ask why? I have a lot of recipes that are only made at certain holidays...I think everyone has those recipes. It's not like an Easter recipe (Ham Pie) wouldn't be enjoyed in August. I'm sure it would go as fast as it does at Easter, which is not long in my house.

****So I am offer a $10 Amazon gift certificate to the best holiday recipe that would be good anytime of year...leave your recipe or link to the recipe in your comment, be sure to include a way to contact you if you are the winner.  This will close on August 24, 2011 at 11:59pm EST. *Winner will be chosen by opinions of my family.

Anyway, this cake is a little complicated, not hard, just a few extra steps to make but it is so worth it!!


Preparation Time: 30 mins
Cooking Time: 30 mins
Cooling Time: 1 hr refrigerating

Servings: 8 servings  **yeah, right



2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt


3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar


1 cup heavy whipping cream
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels

PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease. 


COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan.

BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely. 

BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

MELT peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.


  1. That looks delicious! OK, here's mine: Pumpkin Chocolate Chip Cookies. These only last about 24 hours in my house! We make them most often in the fall through Christmas, but we love to eat them yearround.

    1/2 C butter
    1 C sugar
    1 tsp vanilla
    2 eggs
    2-1/4 C flour
    1 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    1 C canned pumpkin (Libby's is best!)
    1 C semi-sweet chocolate chips
    1 Tbsp pumpkin pie spice, optional

    Cream together butter and sugar. Beat in vanilla and eggs. Sift together flour, baking soada, baking powder, and salt. Add pumpkin alternately with flour mixture. Add chocolate chips.

    Stir well. Drop by teaspoonfuls onto well-greased cookie sheet or baking stone. Bake at 350 for about 15 minutes or until lightly browned. Cool on wire rack. Makes about 60 medium size cookies. Store in airtight container or covered with plastic wrap.

    You can reach me at jodi@magicalmouseschoolhouse.com. And btw, thanks for stopping by!

  2. That looks so good! And btw, I love your background music! :)

  3. This like sounds so good! :p

    Here is my recipe. I make this every Christmas, but it's dessert which can be enjoyed anytime!


    1 ½ c. butter, softened
    2 c. brown sugar
    1 c. sugar
    1 c. milk
    5 eggs
    3 c. flour*
    1 tsp. salt
    3 ½ tsp. baking powder
    2 c. black walnuts crushed **
    1 ½ tsp. vanilla

    Preheat oven to 350º. Prepare two 9-inch cake pans –grease bottom & sides, add wax paper to bottom of each pan. I also add oil to the top of the wax paper. (My 9-inch pans are a bit small for this amount of batter and always have a little extra to put in a small loaf pan or custard cup) Mix all ingredients together thoroughly, except for walnuts. Then add walnuts to batter. Bake 40-minutes. Cool completely, loosen from pan, and turn out carefully. Just know the sides will be very crumbly.
    *I use self-rising flour, omit salt & baking soda
    ** I use Hammons Black Walnuts. Get the recipe ready pieces if you order from them, otherwise most stores carry the fancy large pieces which are a bit too big for the cake & causes it to crumble more. 


    ½ c. butter, softened
    16 oz. cream cheese, softened
    1 ½ tsp. vanilla
    3-4 tbsp. milk
    Add all ingredients and mix well. You may need more or less of the milk to suit your preference. Add gradually to not make frosting too thin.

    Check it out…Wayback Wendesdays, Chats On A Farmhouse Porch, What I’m Loving Wednesday

    Your friend,
    Cathy Kennedy, Children's Author
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    Check it out…Wayback Wendesdays, Chats On A Farmhouse Porch, What I’m Loving Wednesday

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  4. These cookies are super easy and a big hit with everyone! I make them for special occasions and everyone thinks I put so much work into them. Shhh, don't tell how easy it is.


    something frugal at yahoo dot com

  5. Wow that cake looks amazingly delicious...unfortunately I'm not a baker but rather a cook, lol.

    Thanks for joining us on I ♥ Blogging Hop I've been following you on FB and Twitter for a while but your GFC gadget never seems to load for me.

    Have a great week!

  6. wow, looks amazing!
    Hey I saw your website on the Alexa Blog Hop, would love for you to come over and visit!

  7. YUM. I put your button on Planet Weidknecht too. Thanks!

  8. Your ganache looks fab - I've never made that before. Are you an Ohio St. person?? I'm your latest GFC follower from Welcome Wednesday. Hope you can stop by my place soon and return the favor.

  9. Wow - this looks so good. I will have to make it for my chocolate and peanut butter loving kids. I'm a new follower from the Welcome Wednesday blog hop. Have a wonderful evening.


  10. That looks decadent and right up my alley. Stopping in from Thankful for Friends Blog Hop and would welcome you at www.digi-stitches.blogspot.com.
    Also, would love to share your recipe and link on my recipe tab, with your permission!
    Am now following tru GFC and looking forward to you doing the same.
    See you later!

  11. I don't have a recipe to share but just wanted to say yum and thanks for the recipe!

    Thanks for visiting my blog, I'm returning the favor and already a follower!

    Smile and Mama With Me

  12. Hi,there. Thanks for passing by and participating in Monday Mingle at ToughCookieMommy.com

    P.S. Have we connected on Facebook yet?


  13. That looks delicious! You can put peanut butter and chocolate on just about anything and I'd love it! Thanks for coming by my blog today! Following you back via GFC and Networked!
    Have a great night!
    Angela @ First Comes Baby...

  14. Love this idea. Will have to get my hubby to make it, cause he likes making cakes and sweet stuff. Calling by via vB. Now follwoing. Sarah @ http://www.acceptingandembracingautism.com/

  15. Looks so good! YUM!

    Found you on the blog hop! I’m your newest follower! http://www.mymoneytips4u.com/

  16. I found you from Friendly Friday! I'm LOOOVVING THIS POST! Super YUM. Your newest follower :)

  17. This looks so good! I'm going to have to make it one day. Thanks for sharing the recipe. I'm your newest follower from the welcome to the weekend hop. Hope you can hop over to my blog when you get a chance, I'd love a follow back. Have a great weekend!


  18. Hi,
    New follower from the blog hop please come follow me back :)That cake looks YUMMY

  19. Here's my recipe. I always make this during the Christmas season, but its delicious year round and never lasts. Always a crowd pleaser.

    Strawberry/Banana trifle:

    1/2 cup of sugar
    3/4 cup of milk
    3/4 cup of cold water
    1/2 tsp. of vanilla extract
    1 package of vanilla instant pudding (3.4 oz box)
    1 can of sweetened condensed milk
    1 pint of heavy whipping cream
    2 quarts of strawberries
    3 bananas
    1 loaf of pound cake

    Slice strawberries, bananas and pound cake, set aside. In a large bowl, mix water, milk and sweetened condensed milk together then add vanilla instant pudding. In a separate chilled bowl, (I normally chill my bowl in the freezer for 30 minutes prior to making the trifle) whip heavy whipping cream adding sugar and vanilla extract. Mix until heavy. Next combine both mixtures together. In trifle bowl, put a layer of cake, then add fruit on top. Next cover with a layer of the mixture. Repeat this step until the bowl is full. Chill trifle in refrigerator for at least 2 hrs. Then ready to eat!


  20. My No-Mayo Pasta salad is frequently requested- year round,in fact I'm making this for a local Bike-athon for needy kids: 2 pounds penne pasta, cooked and drained, 2 med. cucumbers, 1 red bell pepper, 2 or 3 small yellow summer squash, 3 cans pitted black olives-drained,1 large red onion, 1 pound of tiny cherry tomatoes,Extra virgin olive oil, balsamic vinegar, smoked paprika, fresh chopped parsley: Dice all veggies except olives and tomatoes, add to pasta and stir in olive oil until mixture is lightly coated, add vinegar and seasoning to taste. Serve Feta or crumbled goat cheese on the side as an optional topping.. Feeds a crowd!! writer61@yahoo.com

  21. That looks sinful. May have to make it if I can keep myself from eating it all!

    I am a new follower from the Monkey Hop Monday Link Up. I would love a follow back at

  22. Mmmm! Delicious. One of my favorite things about Christmas is all the mint-y dishes, and making peppermint chocolate brownies is a fave, that I think is tasty any time of year.

    Here's the recipe I like to use: http://www.ghirardelli.com/bake/recipe.aspx?id=1020

    atlantagalknows -at- gmail.com

  23. I'm not sure why I only make this (often by request of huge extended family!) for holidays because I think it would be great any time of year. --Katharina

    Ice Cream Cake

    1 stick butter
    60 RITZ crackers
    1 1/2 c. milk
    2 sm. pkgs. instant vanilla pudding mix
    1 quart vanilla ice cream
    1 (8 oz.) container Cool Whip

    Crush the Ritz crackers, save a handful for top. Melt butter and add to crackers. Spread in bottom of 13x9x2" pan. Mix pudding mix, milk, ice cream, and Cool Whip. Beat and pour over crumbs. Sprinkle reserved crumbs on top. Refrigerate for at least 4 hours or overnight. (Doesn't need freezer.)


  24. Looks great -chocolate and peanut butter yummy
    Diane Baum

  25. Pumpkin Cheesecake

    3/4 cup graham cracker crumbs
    1/2 cup ground pecans
    2 tablespoons white sugar
    2 tablespoons brown sugar
    1/4 cup butter
    3/4 cup white sugar
    3/4 cup canned pumpkin
    3 egg yolks
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground mace
    1/2 teaspoon ground ginger
    1/4 teaspoon salt
    3 (8 ounce) packages cream cheese
    3/8 cup white sugar
    1 egg
    1 egg yolk
    2 tablespoons heavy whipping cream
    1 tablespoon cornstarch
    1/2 teaspoon vanilla extract
    1/2 teaspoon lemon extract

    Preheat oven to 350 degrees F (175 degrees C).
    Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
    Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
    Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
    Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.


  26. Eggnog Pancakes:
    2 cups all-purpose flour
    4 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg (optional)
    2 eggs
    1 1/2 cups eggnog
    2 tablespoons butter, melted

    In a bowl, combine the flour, baking powder, salt and nutmeg if desired.
    In another bowl, beat eggs, eggnog and butter.
    Stir in dry ingredients just until moistened.
    Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubble form on top. Cook until second side is golder brown.

  27. Raspberry Flavored Fudge
    1-1/2 sticks butter
    2/3 cup evaporated milk
    1 7-ounce jar Marshmallow Cream
    1/3 cup seedless raspberry jam
    2-3/4 cups sugar
    1 12-ounce package semi-sweet chocolate chips
    1 cup chopped nuts
    1 tsp. vanilla extract
    10 drops Raspberry Flavoring
    Lightly grease a 13-x9-inch
    Mix margarine or butter, sugar and milk in a heavy 3-quart saucepan; bring to a full rolling boil on medium heat, stirring constantly.
    Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°F, stirring constantly to prevent scorching.
    Gradually stir in chocolate chips until melted. Remove from heat.
    Add all remaining ingredients and mix well.
    Pour into prepared pan.
    Cool at room temp. and cut into squares
    Makes about 3 pounds
    Digicats {at} Sbcglobal {dot} Net

  28. My email is krispytuna@hotmail.com

    I use this recipe for birthdays and any events or even when I am home. LOVE IT!!! I cook it a little longer than what it says on the recipe.

    3/4 cup sugar
    4 eggs
    1 3/4 cups water
    1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
    1/2 teaspoon vanilla extract
    1/8 teaspoon salt


    Preheat oven to 350 degrees F.
    In heavy skillet, over medium heat, cook sugar, stirring constantly until melted and caramel-colored. Pour into ungreased 1 1/2 -quart ring mold* or 9-inch round or square baking pan, tilting to coat bottom completely. In medium bowl, beat eggs; stir in water, EAGLE BRAND®, vanilla and salt. Pour over caramelized sugar; set pan in larger pan (a broiler pan). Fill larger pan with 1-inch hot water. Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool. Chill. Loosen side of flan with knife; invert onto serving plate with rim. Garnish as desired. Refrigerate leftovers.


  29. This is perfect!

    Carrot Cupcakes:

    2 cups (260 grams) all-purpose flour

    1 1/2 teaspoons baking soda

    1/2 teaspoon salt

    1 1/2 teaspoons ground cinnamon

    4 large eggs

    1 cup (200 grams) granulated white sugar

    1 cup (240 ml) safflower, corn, or canola oil

    2 cups (210 grams) finely grated raw carrots

    1 cup grated apple (approximately 2 large)

    1/2 cup (55 grams) pecans or walnuts, coarsely chopped

    1 cup (100 grams) raisins or currants

    Cream Cheese Frosting:

    1/2 cup (113 grams) unsalted butter, room temperature

    8 ounces (227 grams) cream cheese, room temperature

    3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted

    1 teaspoon pure vanilla extract

    Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.

    In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.

    In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

    Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

    Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

    Makes 20 cupcakes.

    Email: swtpnayjus4u at gmail dot com

  30. My mom's coworker introduced this recipe to me...and it's amazing. I actually have my own recipe, but can't find it in my house. I found one online that looks really familiar to mine.


    1 cup chopped dates
    1 1/2 teaspoons baking soda, divided
    1 1/2 cups boiling water
    3/4 cup shortening
    1 1/2 cups sugar, divided
    1 egg
    2 cups all-purpose flour
    1/2 teaspoon salt
    2 cups semisweet chocolate chips
    1/2 cup chopped pecans

    Place dates and 1 teaspoon baking soda in a bowl. Stir in boiling water; cool completely. In a mixing bowl, cream shortening and 1 cup sugar. Beat in egg. Combine the flour, salt and remaining baking soda; add to creamed mixture alternately with date mixture.
    Pour into a greased 13-in.x 9-in.x 2-in. baking pan. Sprinkle with remaining sugar; top with chocolate chips and nuts. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

    My email is kristina_et at yahoo dot com

  31. this pumpkin roll with cream cheese recipe is really nice
    susansmoaks at gmail dot com

  32. Caramel Apple Streusel Squares
    2 1/4 cups Pillsbury BEST All Purpose Flour
    1 1/3 cups quick-cooking oats
    2/3 cup firmly packed light brown sugar
    1 teaspoon ground cinnamon
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 cup cold butter, cut up
    5 medium cooking apples, peeled, cored and thinly sliced
    1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
    1 (12 1/4 oz.) jar Smucker's Caramel Spoonable Ice Cream Topping, divided
    1 cup chopped walnuts
    Vanilla ice cream

    HEAT your oven to 350°F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture. Press remaining crumb mixture into the bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
    ARRANGE apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
    BAKE 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.
    thanks clallen @ ntin.net

  33. Thanks for the great contest!

  34. Is a birthday a holiday? This is our family's traditional birthday chocolate cake that I gussied up with blackberries. So yummy!


    xparapluiex at yahoo dot com

  35. Divinity is a difficult candy to make so I don't do it year round, usually only at Christmas.


    * 2 cups sugar
    * 1/2 cup water
    * 1/3 cup light corn syrup
    * 2 egg whites
    * 1 teaspoon vanilla extract
    * 1/8 teaspoon salt
    * 1/4 cup diced candied cherries
    * 1/4 cup diced candied pineapple
    * 1 cup chopped walnuts


    1. In a heavy saucepan, combine sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250 degrees F (hard-ball stage). Remove from the heat.
    2. In a mixing bowl, beat the egg whites until stiff peaks form. Slowly pour hot sugar mixture over egg whites, beating constantly. Add vanilla and salt. Beat until candy loses its gloss and holds its shape, about 14 minutes. Stir in fruit and nuts.
    3. Drop by teaspoonfuls onto waxed paper.

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