Buckeye Cake
First Layer
1 box, (2-layer size) Betty Crocker SuperMoist Devil's Food cake mix
1-1/3 cups water
1/2 cup vegetable oil
3 eggs
Second Layer
2 cups sugar
1/2 cup milk
1-1/3 cups smooth peanut butter
1 jar (7 oz.) marshmallow crème
Third Layer
1 stick (1/2 cup) butter
1/4 cup Hershey’s cocoa
1/3 cup milk
1 lb. confectioners’ sugar
1/4 tsp. vanilla
Grease and flour a 15 X 11-inch jellyroll pan. Preheat oven to 350º.
First layer: Prepare cake as directed on box, using water, oil, and eggs for the
ingredients. Pour mixture into pan. Bake 20-22 minutes or until toothpick
inserted comes out clean. Cool completely,
Second layer: In a saucepan, bring sugar and milk to a boil. Boil 3 minutes. Add
peanut butter and marshmallow crème; mix well. Quickly pour on top of cooled
cake. Spread evenly. Cool completely.
Third layer: In a medium saucepan, melt butter, cocoa and milk together. Bring
to a boil. Remove from heat and add confectioners’ sugar and vanilla. Stir
completely. Pour icing on top of cooled peanut butter layer. Cool completely
before cutting.
Glaze:
Yield: enough for 1 (10-inch Bundt cake)
About 1/2 (16 oz.) pkg. confectioners' sugar, sifted
1 T. butter or margarine, at room temperature
3 to 4 T. Bailey's Irish Cream liqueur or as desired
In a deep small bowl, beat confectioners' sugar together, gradually beat in
liqueur until desired drizzling consistency is achieved and glaze is smooth.
Variation: Omit Bailey's Irish Cream, add 3/4 cup Kahlua or Amaretto liqueur to
batter and use Kahlua or Amaretto in the glaze.
Bailey's Cream Cheese Frosting:
Yield: enough frosting to frost a 9-inch round layer cake or a 10-inch Bundt or
tube cake
6 oz. cream cheese or reduced-fat cream cheese, at room temperature
About 2 T. Bailey's Irish Cream liqueur
Pinch of salt
1 (16 oz.) pkg. confectioners' sugar, sifted (about 4 1/2 C.)
1 C. coarsely chopped pecans or English walnuts (optional)
In a medium bowl, combine the first four ingredients, beating until smooth.
Gradually add confectioners' sugar, beating until mixture is smooth and fluffy.
Add additional cream as needed to achieve desired spreading consistency. Fold in
nuts, if desired.
