1 cup of butter *mom melts it* 2 cups of sugar 6 eggs 2 cups of flour
Cream sugar and butter Add eggs, one at a time and mix before adding the other Then add 2 cups of flour
Pour in a greased and floured pan and bake at 350 “TILL IT’S DONE” She said you want it a tiny bit gooey in the middle so do not cook it as done as you would most cakes. It’s the gooey part that makes it special. It’s not dripping gooey, but “not quite done”.
Mom said that when she asked Granny the recipe, she said “well you put 2 sticks of butter, so many hands fulls of sugar (Mom can’t remember how many she actually said), 6 eggs, and so many hands full of flour”. And mom said, “I need to know how much!” So next time she made a buttercake she measured it for her so she could have the recipe.
Mix well: Sugar, cocoa and cornstarch. Beat eggs and add to milk. Combine all except vanilla into saucepan and cook until thick, stirring constantly. Remove from heat and add vanilla. Pour into baked pie shell.
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Microwaving it makes it gooey and sticky (I don't use the microwave)
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
*A small amount of paraffin wax added to the chocolate mixture will give the buckeyes a glossier look. If you choose to add the wax, only use a few shavings, being careful not to add too much.You don't have to use it, it does nothing for the taste.