Meet the Cook: I wish I knew who to thank for the idea for my cake. I first saw it on the dessert table at a picnic. Later, for something different, I did my own variation. As a minister's wife for 58 years, I have tried many new dishes! Loyal and I have two children...four grandchildren...and two great-grandchildren.
-Lola Wiemer, Clarklake, Michigan
Sunflower Potluck Cake Recipe
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TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 22 servings
Ingredients
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3/4 cup butter, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cups baking cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1 cup prepared chocolate frosting, divided
1 cup (6 ounces) semisweet chocolate chips
22 individual cream-filled sponge cakes
1 teaspoon milk
2 craft decorating bees, optional
Directions
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- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture alternately with water, beating well after each addition. Pour into two greased and floured 9-in. round baking pans.
- Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.
- Freeze one layer for future use. Set aside 1 tablespoon frosting. Frost top and sides of remaining cake.
- Place cake in the center of a large round tray (about 18 in.) Arrange chocolate chips on top of cake. Place sponge cakes around cake. Mix reserved frosting with milk; drizzle over sponge cakes. Decorate with bees if desired. Yield: 22 servings.
Nutritional Facts
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1 each: 415 calories, 17g fat (7g saturated fat), 53mg cholesterol, 441mg sodium, 65g carbohydrate (51g sugars, 1g fiber), 4g protein.
Courtesy: Taste of Home
