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 Hersheys 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.
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