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Buckeye Cake Recipe

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This recipe for Buckeye Cake, by , is from 2008 Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Shoman
Added: Friday, March 21, 2008


1 pkg. plain yellow cake mix
1/3 c. smooth peanut butter
1/3 c.vegetable oil
3 large eggs
1 tsp. vanilla

1 bag of buckeyes (or Reese's peanut butter cups)
4 T. butter (at room temp)
1/4 c. smooth peanut butter
4 c. confectioners' sugar
1/2 c. warm milk
2 tsp. vanilla

Preheat oven 350 and place rack in center of oven. Grease and flour three 9 inch cake pans.
Mix the cake mix, peanut butter, oil, eggs, and vanilla in mixing bowl. Add 1 1/3 cups water and beat with mixer until blended. Scrape down sides and beat on medium for 2 minutes until well blended. Divide batter evenly between the three cake pans and place in oven. Bake for 18-20 minutes. Cool for 10 minutes in the pans then remove from pans and let cool completely.

Place 2/3 of buckeyes or peanut butter cups in the freezer for 20 minutes or so so they are easy to chop up. Finely chop them and place them aside. Mix the butter and peanut butter in a large mixing bowl and beat with mixer for about 30 seconds. Add 2 cups of the conf. sugar, 1/4 cup of the milk and the vanilla and beat until combined. Add 1 1/2 cups of the conf. sugar, the remaining milk and beat until smooth. Turn mixer onto high and add the remaining conf. sugar a little at a time until the frosting thickens and is fluffy.

Place one layer on your serving plate and layer with frosting and press in one half of the chopped buckeyes the place the next layer on and repeat. Place final cake layer on and spread frosting over entire cake. Take remaining whole buckeyes and decorate the top of the cake - I usually place them on the edge of the cake.




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