CHOCOLATE PEANUT BUTTER BUCKEYE CAKE
Steps:
- Bake the cheesecake one day in advance. Preheat oven to 325 Beat together cream cheese, peanut butter, sugar, and flour until light. Beat in eggs one at a time. Stir in the milk. Grease springform pan very well. Pour batter into pan and bake for 10 min at 325. Reduce to 260 and bake for 50 minutes or until center is slightly jiggly. Cool for 2 hours then transfer to frig overnight. Prepare cake mix according to box. Bake 2 9" pans. Cool completely. Frosting: Cream together butter and peanut butter until fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in remaining cream. Add extra milk or cream to thin if necessary. Glaze: Melt chocolate, peanut butter and corn syrup. When melted whisk in cream until it is smooth. Assemble: Place on layer of chocolate cake on cake stand and top with 1/4 of the glaze. Spread to edges. Very carefully remove sides of springform and place entire cheesecake upside down on chocolate layer. Use knife between cheesecake and bottom of pan to remove. Pour another 1/4 of chocolate glaze over cheesecake to edge. Top with 2nd layer of cake. Place in frig for 15 min. Cover top and sides with frosting. Soften glaze 5-10 sec and pour over top of cake; let drip down sides.
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