Buckeye Cake

Cake:2 large eggs1 1/4 cups granulated sugar3/4 cup all-purpose flour6 tablespoons unsalted butter, melted3 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor1/2 teaspoon vanilla extract1/8 teaspoon saltPeanut Butter Layer:3/4 cup creamy peanut butter1/4 cup unsalted butter, softened1/4 teaspoon vanilla extract3/4 cup powdered sugarGanache:1 cup heavy whipping cream2 cups (12 ounce package.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate MorselsDrizzle:1/3 cup NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate MorselsPREHEAT oven to 350ºF (175ºC). Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.FOR CAKE: 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.FOR PEANUT BUTTER LAYER: 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.FOR GANACHE: 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.FOR DRIZZLE: 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.Makes 8 servings.