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Buds back in action, or simply: We know you missed us!

September 13, 2010 - Taste Buds

After a long period of missing in action...The Taste Buds are back!

It's been awhile since our last blog was posted and weáve decided that there is no better time than the present to get back to the old grind. We have tons of excuses for our absence but none better than...weáve just been enjoying the last days of summer.

Of course, now that we think about it, there was the funnel cake mishap and the kidnapping incident but we've managed to put both cases behind us. (Bud Kay is still a little ticked off about the missing Jello that was promised to her by Bud Em but she will be an adult about it and hold her pouting lip in place.)

The Buds are looking forward to resuming the blog and to heaping their words of wisdom upon their readers.

In honor of our return to the world of blogging and to the first few weeks of college football, The Buds are sharing a recipe provided by Heather Lengyel of Mt. Pleasant for Buckeye Cake.Go Bucks!

BUCKEYE CAKE
For Cake:
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 ounce each) Nestle Toll House Choco Bake Pre-Melted Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350 degrees.
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 toothpick 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.
For Peanut Butter Layer:
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 powdered sugar
Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake.
Refrigerate 30 minutes.
For Ganache:
1 cup heavy whipping cream
2 cups (12-ounce package) semi-sweet chocolate morsels
1/3 cup peanut butter and milk chocolate morsels
Heat cream in small saucepan to boiling, remove from heat. Add semi-sweet morsels, let stand 5 minutes. Stir, refrigerate 30 minutes or until mixture is spreadable.
Spread chocolate on top and sides of cake.
Melt peanut butter and milk chocolate morsels in resealable plastic bag on medium-high power for 30 seconds. Knead bag to mix.
If necessary, microwave at additional 10-15 second intervals until melted.
Cut a small hole in corner of bag, squeeze to drizzle over cake.
Store in refrigerator. Let stand for 30 minutes before serving.
 

 
 

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